Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

Title:
Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

Yield:
6 Servings

Categories:
German,
Meats,
Veal,
Main
Dishes




Ingredients:




-------------------------------HERB
STUFFING-------------------------------


     3    Bacon; Strips


     1    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    Eggs; Large


   1/3 c  Sour Cream


   1/2 ts Salt


   1/4 ts Pepper





------------------------------------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.


 Posted to recipelu-digest by molony 
on Feb 24, 1998