Title: Kalbsbrust Mit Krauterfullung (Veal Breast/he
Categories: German Veal Ground Beef Mushroom
Yield: 6 Servings

HERB STUFFING
3	sl	Bacon
1	md	Onion
4	oz	Mushroom pieces
1/4	c	Parsley, fresh; chopped
1	tb	Dill, fresh; chopped
1	ts	Tarragon, dried
1	ts	Basil, dried
1/2	lb	Ground beef, lean
1/2	c	Bread crumbs, dry
3	lg	Egg
1/3	c	Sour cream
1/2	ts	Salt
1/4	ts	Pepper
VEAL
3	lb	Boned Veal Breast; OR
4	lb	Leg of veal, boned
1/2	ts	Salt
1/4	ts	Pepper
1	tb	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 neces- sary.) 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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