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Title: Veal Breast with Herb Stuffing
Categories: German Veal Ground Beef
Yield: 6 Servings

1 Onion; medium
1/4cFresh parsley; chopped
1tsTarragon leaves; dried
1/2lbGround beef; lean
3 Eggs; large
1/2tsSalt -----------veal------------
4lbBoned leg of veal
1/4tsPepper
2cBeef broth; hot
1/2cSour cream
3 Bacon; strips
4ozMushroom pieces; (1 can)
1tbDill; fresh, chopped
1tsBasil leaves; dried
1/2cBread crumbs; dry
1/3cSour cream
1/4tsPepper
3lbBoned veal breast; or
1/2tsSalt
1tbVegetable oil
2tbCornstarch

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.

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