Veal Breast With Herb Stuffing -

Veal Breast With Herb Stuffing

Ingredients

Stuffing:

1 onion, medium
¼ cup fresh parsley, chopped
1 teaspoon tarragon leaves, dried
½ lb ground beef, lean
3 eggs, large
Salt

Veal:

3 lb boned veal breast or 4 lb leg of veal, boned
¼ teaspoon pepper
2 cups beef broth, hot
½ cup sour cream
3 bacon, strips
4 oz mushroom pieces, (1 can)
1 tablespoon dill, freshly chopped
1 teaspoon basil leaves, dried
½ cup breadcrumbs, dry
⅓ cup sour cream
¼ teaspoon pepper
½ teaspoon salt
1 tablespoon vegetable oil
2 tablespoons cornstarch

Details

Serves: 6

Method

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, breadcrumbs, 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 ½ 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.

Related food category:

• Veal