Kalsbrust mit krauterfullung (veal breast / herbs)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Bacon -- Strips | |
| ½ | pounds | Ground Beef -- Lean |
| 1 | Onion -- Medium | |
| ½ | cup | Bread Crumbs -- Dry |
| 4 | ounces | Mushroom Pieces -- (1 can) |
| 3 | Eggs -- Large | |
| ¼ | cup | Fresh Parsley -- Chopped |
| ⅓ | cup | Sour Cream |
| 1 | tablespoon | Dill; Fresh -- Chopped |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Tarragon Leaves -- Dried |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Basil Leaves -- Dried |
| 3 | pounds | Boned Veal Breast -- OR |
| 1 | tablespoon | Vegetable Oil |
| 4 | pounds | Boned Leg Of Veal |
| 2 | cups | Beef Broth -- Hot |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Pepper |
| 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 mixin 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 necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 de Recipe By :