Kalsbrust mit Krauterfullung(Veal Breast / Herb Stuffing)

* Exported from MasterCook *

Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : German Meats
Veal Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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-----
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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