Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

Name: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Dancer

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Ready In:: 1hr 40mins
Ingredients:: 20
Serves:: 6

ingredients

HERB STUFFING
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
VEAL
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

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 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.