Title: Veal Breast with Herb Stuffing
Categories: German Veal Ground Beef
Yield: 6 Servings
| 1 | | Onion; medium |
| 1/4 | c | Fresh parsley; chopped |
| 1 | ts | Tarragon leaves; dried |
| 1/2 | lb | Ground beef; lean |
| 3 | | Eggs; large |
| 1/2 | ts | Salt -----------veal------------ |
| 4 | lb | Boned leg of veal |
| 1/4 | ts | Pepper |
| 2 | c | Beef broth; hot |
| 1/2 | c | Sour cream |
| 3 | | Bacon; strips |
| 4 | oz | Mushroom pieces; (1 can) |
| 1 | tb | Dill; fresh, chopped |
| 1 | ts | Basil leaves; dried |
| 1/2 | c | Bread crumbs; dry |
| 1/3 | c | Sour cream |
| 1/4 | ts | Pepper |
| 3 | lb | Boned veal breast; or |
| 1/2 | ts | Salt |
| 1 | tb | Vegetable oil |
| 2 | tb | Cornstarch |
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.