Veal Breast with Herb Stuffing

---------- Recipe via Meal-Master (tm) v8.01

Title: Veal Breast with Herb Stuffing
Categories: German, Veal, Ground beef, Beef
Yield: 6 servings

1 x -------herb stuffing-------- 3 ea Bacon; strips
1 ea Onion; medium 4 oz Mushroom pieces; (1 can)
1/4 c Fresh parsley; chopped 1 tb Dill; fresh, chopped
1 ts Tarragon leaves; dried 1 ts Basil leaves; dried
1/2 lb Ground beef; lean 1/2 c Bread crumbs; dry
3 ea Eggs; large 1/3 c Sour cream
1/2 ts Salt 1/4 ts Pepper
1 x ------------veal------------ 3 lb Boned veal breast; or
4 lb Boned leg of veal 1/2 ts Salt
1/4 ts Pepper 1 tb Vegetable oil
2 c Beef broth; hot 2 tb Cornstarch
1/2 c 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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