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Veal Breast with Herb Stuffing

Recipe

Title:

Veal Breast with Herb Stuffing

Categories:

German, Veal, Ground beef, Beef

Yield:

6 servings

Ingredients

• 1 x -------herb stuffing--------
• 3 ea Bacon; strips
• 1 ea Onion; medium
• 4 oz Mushroom pieces; (1 can)
• 1/4 c Fresh parsley; chopped
• 1 tb Dill; fresh, chopped
• 1 ts Tarragon leaves; dried
• 1 ts Basil leaves; dried
• 1/2 lb Ground beef; lean
• 1/2 c Bread crumbs; dry
• 3 ea Eggs; large
• 1/3 c Sour cream
• 1/2 ts Salt
• 1/4 ts Pepper
• 1 x --veal--
• 3 lb Boned veal breast; or
• 4 lb Boned leg of veal
• 1/2 ts Salt
• 1/4 ts Pepper
• 1 tb Vegetable oil
• 2 c Beef broth; hot
• 2 tb Cornstarch
• 1/2 c Sour cream

Directions

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

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