Kalbsbrust mit krauterfullung (veal breast/he

Yield: 6 Servings

Measure 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

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.

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