Kalsbrust Mit Krauterfullung Veal Breast Herb Stuffing

Serving Size : 6 Preparation Time: 0:0
Ingredients

for prepare Kalsbrust Mit Krauterfullung Veal Breast Herb Stuffing

:

Amount	Measure	Ingredient - Preparation Method
herb stuffing kalsbrust mit krauterfullung veal breast herb stuffing
3		bacon - strips
1		onion - medium
4	ounce	mushroom pieces - (1 can)
1/4	cup	fresh parsley - chopped
1	tb	dill; fresh - chopped
1	teaspoon	tarragon leaves - dried
1	teaspoon	basil leaves - dried
1/2	pound	ground beef - lean
1/2	cup	bread crumbs - dry
3		eggs - large
1/3	cup	sour cream
1/2	teaspoon	salt
1/4	teaspoon	pepper
veal kalsbrust mit krauterfullung veal breast herb stuffing
3	pound	boned veal breast - or
4	pound	boned leg of veal
1/2	teaspoon	salt
1/4	teaspoon	pepper
1	tb	vegetable oil
2	cup	beef broth - hot
2	tb	cornstarch
1/2	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 1/2 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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