Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• HERB STUFFING

• 3  bacon, Strips
• 1  medium onion
• 4  ounces mushroom pieces (canned)
• 1⁄4 cup fresh parsley, Chopped
• 1  tablespoon dill, Fresh, Chopped
• 1  teaspoon tarragon leaf, Dried
• 1  teaspoon basil leaves, Dried
• 1⁄2 lb beef, Ground, Lean
• 1⁄2 cup  breadcrumbs, Dry
• 3  large eggs
• 1⁄3 cup sour cream
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

• VEAL

• 3  lbs  boned veal breasts or 4  lbs  boned legs of veal
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon  vegetable oil
• 2  cups beef broth, Hot
• 2  tablespoons cornstarch
• 1⁄2 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.