Kalbsbrust mit krauterfullung (veal breast/he
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Bacon |
| 1 | medium | Onion |
| 4 | ounces | Mushroom pieces |
| ¼ | cup | Parsley, fresh; chopped |
| 1 | tablespoon | Dill, fresh; chopped |
| 1 | teaspoon | Tarragon, dried |
| 1 | teaspoon | Basil, dried |
| ½ | pounds | Ground beef, lean |
| ½ | cup | Bread crumbs, dry |
| 3 | larges | Egg |
| ⅓ | cup | Sour cream |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | pounds | Boned Veal Breast; OR |
| 4 | pounds | Leg of veal, boned |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Oil |
| 2 | cups | Beef broth; hot |
| 2 | tablespoons | Cornstarch |
| ½ | cup | Sour cream |
Directions
HERB STUFFING
VEAL
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 1½ 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.