Title: Kalsbrust Mit Krauterfullung (Veal Breast / He
Categories: European 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.