Title: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)
Categories: German Meat Main
Yield: 6 Servings
| HERB STUFFING |
| 3 | | Bacon; Strips |
| 1 | | 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 | | Eggs; Large |
| 1/3 | c | Sour Cream |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 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 |
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.