Veal Breast with Herb Stuffing

Veal Breast with Herb Stuffing Ingredients

herb stuffing	1/2 ts Salt
3 Bacon; strips	1/4 ts Pepper
1 Onion; medium	veal
4 oz Mushroom pieces; (1 can)	3 lb Boned veal breast; or
1/4 c Fresh parsley; chopped	4 lb Boned leg of veal
1 tb Dill; fresh, chopped	1/2 ts Salt
1 ts Tarragon leaves; dried	1/4 ts Pepper
1 ts Basil leaves; dried	1 tb Vegetable oil
1/2 lb Ground beef; lean	2 c Beef broth; hot
1/2 c Bread crumbs; dry	2 tb Cornstarch
3 Eggs; large	1/2 c Sour cream
1/3 c Sour cream

Instructions for Veal Breast with Herb Stuffing

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: German

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