Recipe - Kalsbrust Mit Krauterfullung (Veal Breast Herb Stuffing)

HERB STUFFING
3 Bacon; Strips
1 Onion; Medium
4 ounce Mushroom Pieces; (1 can)
One fourth cup Fresh Parsley; Chopped
1 tablespoon Dill; Fresh, Chopped
1 teaspoon Tarragon Leaves; Dried
1 teaspoon Basil Leaves; Dried
One half pound Ground Beef; Lean
One half cup Bread Crumbs; Dry
3 Eggs; Large
1/3 cup Sour Cream
One half teaspoon Salt
One fourth teaspoon Pepper

VEAL
3 pound Boned Veal Breast; OR
4 pound Boned Leg Of Veal
One half teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Vegetable Oil
2 cup Beef Broth; Hot
2 tablespoon Cornstarch
One half cup Sour Cream

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 1
One half 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.
Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998