Kalsbrust mit krauterfullung (veal breast w/ herb stuffin
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Bacon; Strips |
| 1 | each | Onion; Medium |
| 4 | ounces | Mushroom Pieces; (1 can) |
| ¼ | cup | Fresh Parsley; Chopped |
| 1 | tablespoon | Dill; Fresh, Chopped |
| 1 | teaspoon | Tarragon Leaves; Dried |
| 1 | teaspoon | Basil Leaves; Dried |
| 3 | pounds | Boned Veal Breast; OR |
| 4 | pounds | Boned Leg Of Veal |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | pounds | Ground Beef; Lean |
| ½ | cup | Bread Crumbs; Dry |
| 3 | eaches | Eggs; Large |
| ⅓ | cup | Sour Cream |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Vegetable 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 necessary.) 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.