Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

• Total Time: 1 hrs 40 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

HERB STUFFING

• 3 bacon , Strips
• 1 medium onion
• 4 ounces mushroom pieces (canned)
• ¼ cup fresh parsley , Chopped
• 1 tablespoon dill , Fresh, Chopped
• 1 teaspoon tarragon leaf , Dried
• 1 teaspoon basil leaves , Dried
• ½ lb beef , Ground, Lean
• ½ cup breadcrumbs , Dry
• 3 large eggs
• 1⁄3; cup sour cream
• ½ teaspoon salt
• ¼ teaspoon pepper

VEAL

• 3 lbs boned veal breasts or 4 lbs boned legs of veal
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon vegetable oil
• 2 cups beef broth , Hot
• 2 tablespoons cornstarch
• ½ cup sour cream

Directions:

1. Stuffing:
2. To prepare stuffing, dice bacon and onion.
3. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes.
4. Drain and chop mushrooms, add to frypan and cook for another 5 minutes.
5. Remove mixture from heat, let cool and transfer to a mixing bowl.
6. Add herbs, ground beef, bread crumbs, eggs, and sour cream.
7. Mix thoroughly.
8. Season with salt and pepper.
9. Veal:
10. With a sharp knife, cut a pocket in the veal breast or leg.
11. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper.
12. Heat oil in a Dutch oven.
13. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.
14. Bast occasionally with beef broth.
15. When done, place meat on a preheated platter.
16. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom.
17. Bring pan drippings to a simmer.
18. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly.
19. Slice veal breast and serve sauce separately.