Veal breast with herb stuffing

6 servings

Ingredients

Quantity Ingredient
1 x -------herb stuffing--------
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 ----------veal------------
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

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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