Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 bacon, strips |
1 medium onion |
4 ounces mushroom pieces (canned) |
1/4 cup fresh parsley, chopped |
1 tablespoon dill, fresh, chopped |
1 teaspoon tarragon leaf, dried |
1 teaspoon basil leaves, dried |
1/2 lb beef, ground, lean |
1/2 cup breadcrumbs, dry |
3 large eggs |
1/3 cup sour cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 lbs boned veal breasts or 4 lbs boned legs of veal |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon vegetable oil |
2 cups beef broth, hot |
2 tablespoons cornstarch |
1/2 cup sour cream |
Directions:
1. Stuffing:
2. To prepare stuffing, dice bacon and onion.
3. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes.
4. Drain and chop mushrooms, add to frypan and cook for another 5 minutes.
5. Remove mixture from heat, let cool and transfer to a mixing bowl.
6. Add herbs, ground beef, bread crumbs, eggs, and sour cream.
7. Mix thoroughly.
8. Season with salt and pepper.
9. Veal:
10. With a sharp knife, cut a pocket in the veal breast or leg.
11. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper.
12. Heat oil in a Dutch oven.
13. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.
14. Bast occasionally with beef broth.
15. When done, place meat on a preheated platter.
16. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom.
17. Bring pan drippings to a simmer.
18. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly.
19. Slice veal breast and serve sauce separately.
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