Kalsbrust mit krauterfullung (veal breast / h

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
½ pounds Ground Beef; Lean
½ cup Bread Crumbs; Dry
3 eaches Eggs; Large
⅓ cup Sour Cream
½ teaspoon Salt
¼ teaspoon Pepper
3 pounds Boned Veal Breast; OR
4 pounds Boned Leg Of Veal
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.

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