Recipe for Veal Breast With Herb Stuffing

Ingredients

1 herb stuffing
3 each bacon; strips
1/4 teaspoon pepper
---- 1 ea Onion; medium
4 oz mushroom pieces; (1 can)
1/4 cup fresh parsley; chopped
1 tablespoon dill; fresh, chopped
1 teaspoon tarragon leaves; dried
1 teaspoon basil leaves; dried
1/2 lb ground beef; lean
1/2 cup bread crumbs; dry
3 each eggs; large
1/3 cup sour cream
3 lb boned veal breast; or
4 lb boned leg of veal
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cup beef broth; hot
2 tablespoon cornstarch
1/2 cup 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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