Kalsbrust mit krauterfullung (veal breast / herb stuffing)
Yield: 6 servings ---
Ingredients:
- 3 ea Bacon; Strips 1/2 lb Ground Beef; Lean
- 1 ea Onion; Medium 1/2 c Bread Crumbs; Dry
- 4 oz Mushroom Pieces; (1 can) 3 ea Eggs; Large
- 1/4 c Fresh Parsley; Chopped 1/3 c Sour Cream
- 1 tb Dill; Fresh Chopped 1/2 ts Salt
- 1 ts Tarragon Leaves; Dried 1/4 ts Pepper
- 1 ts Basil Leaves; Dried ------------------------------------VEAL------------------------------------
- 3 lb Boned Veal Breast; OR 1 tb Vegetable Oil
- 4 lb Boned Leg Of Veal 2 c Beef Broth; Hot
- 1/2 ts Salt 2 tb Cornstarch
- 1/4 ts Pepper 1/2 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.
