Recipe Cottage


LOCATION: Recipes >> German >> Kalsbrust Mit Krauterfullung

Print this Recipe    Kalsbrust Mit Krauterfullung

(Veal Breast / Herb Stuffing)
Servings: 6

3 bacon strips
1 onion
4 oz mushroom pieces
1/4 c fresh parsley, chopped
1 T fresh dill, chopped
1 t tarragon leaves
1 t basil leaves
1/2 lb ground beef
1/2 c dry bread crumbs
3 eggs
1/3 c sour cream

3 lb boned veal breast, or 4 lb boned leg of veal
1 T vegetable oil
2 c broth
2 T cornstarch
1/2 c sour cream

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.

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.