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Kalsbrust mit krauterfullung (veal breast / herb stuffing)
Artist: _ Yield: 6
Categories: Entrees, German, Meats, Stuffings, Western European Rating: 0
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Ingredients:
HERB STUFFING
3 Bacon, Strips
1 Onion, Medium
4 ozMushroom Pieces, (1 can)
1/4 cupFresh Parsley, Chopped
1 tbspDill, Fresh, Chopped
1 tspTarragon Leaves, Dried
1 tspBasil Leaves, Dried
1/2 lbsGround Beef, Lean
1/2 cupBread Crumbs, Dry
3 Eggs, Large
1/3 cupSour Cream
1/2 tspSalt
1/4 tspPepper
VEAL
3 lbsBoned Veal Breast, OR
4 lbsBoned Leg Of Veal
1/2 tspSalt
1/4 tspPepper
1 tbspVegetable Oil
2 cupBeef Broth, Hot
2 tbspCornstarch
1/2 cupSour Cream
Procedures:
1Stuffing: to prepare stuffing, dice bacon and onion.
2Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes.
3Drain and chop mushrooms, add to frypan and cook for another 5 minutes.
4Remove mixture from heat, let cool and transfer to a mixing bowl.
5Add herbs, ground beef, bread crumbs, eggs, and sour cream.
6Mix thoroughly.
7Season with salt and pepper.
8Veal: with a sharp knife, cut a pocket in the veal breast or leg.
9Fill with stuffing; close opening with toothpicks.
10(tie with string if necessary).
11Rub outside with salt and pepper.
12Heat oil in a dutch oven.
13Place meat in the pan and bake in a preheated 350 °F.
14Oven about 1 ?hours.
15Bast occasionally with beef broth.
16When done, place meat on a preheated platter.
17Pour rest of beef broth into the dutch oven and scrape brown particles from the bottom.
18Bring pan drippings to a simmer.
19Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly.
20Slice veal breast and serve sauce separately