Kalsbrust Mit Krauterfullung (veal Breast / Herb Stuffing)

Total Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 3 bacon, strips
• 1 medium onion
• 4 ounces mushroom pieces (canned)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon dill, fresh, chopped
• 1 teaspoon tarragon leaf, dried
• 1 teaspoon basil leaves, dried
• 1/2 lb beef, ground, lean
• 1/2 cup breadcrumbs, dry
• 3 large eggs
• 1/3 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 lbs boned veal breasts or 4 lbs boned legs of veal
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil
• 2 cups beef broth, hot
• 2 tablespoons cornstarch
• 1/2 cup sour cream

Recipe

• 1 stuffing:
• 2 to prepare stuffing, dice bacon and onion.
• 3 cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes.
• 4 drain and chop mushrooms, add to frypan and cook for another 5 minutes.
• 5 remove mixture from heat, let cool and transfer to a mixing bowl.
• 6 add herbs, ground beef, bread crumbs, eggs, and sour cream.
• 7 mix thoroughly.
• 8 season with salt and pepper.
• 9 veal:
• 10 with a sharp knife, cut a pocket in the veal breast or leg.
• 11 fill with stuffing; close opening with toothpicks. (tie with string if necessary.) rub outside with salt and pepper.
• 12 heat oil in a dutch oven.
• 13 place meat in the pan and bake in a preheated 350 degree f. oven about 1 1/2 hours.
• 14 bast occasionally with beef broth.
• 15 when done, place meat on a preheated platter.
• 16 pour rest of beef broth into the dutch oven and scrape brown particles from the bottom.
• 17 bring pan drippings to a simmer.
• 18 thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly.
• 19 slice veal breast and serve sauce separately.