German: Veal Breast 01 by Recipe Cottage

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	Veal Breast 01

		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 salt pepper 3 lb boned veal breast, or 4 lb boned leg of veal salt pepper 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.