Kalsbrust Mit Krauterfullung Veal Breast H

Ingredients

HERB STUFFING 3 each bacon, strips 1 each onion, medium 4 oz mushroom pieces, (1 can) 1/4 cup fresh parsley, chopped 1 tbsp dill, fresh, chopped 1 tsp tarragon leaves, dried 1 tsp basil leaves, dried 1/2 lb ground beef, lean 1/2 cup bread crumbs, dry 3 each eggs, large 1/3 cup sour cream 1/2 tsp salt 1/4 tsp pepper VEAL 3 lb boned veal breast, or 4 lb boned leg of veal 1/2 tsp salt 1/4 tsp pepper 1 tbsp vegetable oil 2 cup beef broth, hot 2 tbsp cornstarch 1/2 cup sour cream

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Preparation
 
Stuffing:
To prepare stuffing, dice bacon and onion. Cook bacon
in a frypan until partially cooked; add onion and cook
for 5 minutes. Drain and chop mushrooms, add to
frypan and cook for another 5 minutes. Remove mixture
from heat, let cool and transfer to a mixing bowl.
Add herbs, ground beef, bread crumbs, eggs, and sour
cream. Mix thoroughly. Season with salt and pepper.
Veal:
With a sharp knife, cut a pocket in the veal breast or
leg. Fill with stuffing; close opening with
toothpicks. (Tie with string if necessary.) Rub
outside with salt and pepper. Heat oil in a Dutch
oven. Place meat in the pan and bake in a preheated
350 degree F. oven about 1 1/2 hours. Bast
occasionally with beef broth. When done, place meat
on a preheated platter. Pour rest of beef broth into
the Dutch oven and scrape brown particles from the
bottom. Bring pan drippings to a simmer. Thoroughly
blend cornstarch with sour cream and add to pan
drippings while stirring cook and stir until thick and
bubbly. Slice veal breast and serve sauce separately.

 

 
Servings: 6

 

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