Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

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1hr 40mins

Ingredients Nutrition


  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.

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