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| RECIPE FOR VEAL BREAST WITH HERB STUFFING |
Title: Veal Breast With Herb Stuffing
Category: German
Serves: 6
Ingredients:
| --------- | HERB STUFFING --------- | | 3.00 | | Bacon; strips | | 1.00 | | Onion; medium | | 4.00 | oz | Mushroom pieces; (1 can) | | 0.25 | c | Fresh parsley; chopped | | 1.00 | tb | Dill; fresh, chopped | | 1.00 | ts | Tarragon leaves; dried | | 1.00 | ts | Basil leaves; dried | | 0.50 | lb | Ground beef; lean | | 0.50 | c | Bread crumbs; dry | | 3.00 | | Eggs; large | | 0.33 | c | Sour cream | | 0.50 | ts | Salt | | 0.25 | ts | Pepper | | --------- | VEAL --------- | | 3.00 | lb | Boned veal breast; or | | 4.00 | lb | Boned leg of veal | | 0.50 | ts | Salt | | 0.25 | ts | Pepper | | 1.00 | tb | Vegetable oil | | 2.00 | c | Beef broth; hot | | 2.00 | tb | Cornstarch | | 0.50 | c | Sour cream |
Instructions:
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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