Side Pannel
Veal Breast with Herb Stuffing
Veal Breast with Herb Stuffing
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, German
Ingredients List
- -------herb stuffing--------
- 3 Bacon; strips
- 1 Onion; medium
- 4 oz Mushroom pieces; (1 can)
- 1/4 c Fresh parsley; chopped
- 1 tb Dill; fresh, chopped
- 1 ts Tarragon leaves; dried
- 1 ts Basil leaves; dried
- 1/2 lb Ground beef; lean
- 1/2 c Bread crumbs; dry
- 3 Eggs; large
- 1/3 c Sour cream
- 1/2 ts Salt
- 1/4 ts Pepper
- ------------veal------------
- 3 lb Boned veal breast; or
- 4 lb Boned leg of veal
- 1/2 ts Salt
- 1/4 ts Pepper
- 1 tb Vegetable oil
- 2 c Beef broth; hot
- 2 tb Cornstarch
- 1/2 c Sour cream
Directions
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.
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.
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