Yield: 6 Servings
|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|
|⅓ cup||Sour cream|
|3 pounds||Boned Veal Breast; OR|
|4 pounds||Leg of veal, boned|
|2 cups||Beef broth; hot|
|½ cup||Sour cream|
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.
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.