European Recipes :German Recipes: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

Recipe via Meal-Master (tm) v8.01

       Title: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)
Categories: German, Veal, Ground beef, Beef
       Yield: 6 servings

-------------------------------HERB STUFFING-------------------------------
       3 ea Bacon; Strips                     1/2 lb Ground Beef; Lean
       1 ea Onion; Medium                     1/2 c Bread Crumbs; Dry
       4 oz Mushroom Pieces; (1 can)            3 ea Eggs; Large
     1/4 c Fresh Parsley; Chopped            1/3 c Sour Cream
       1 tb Dill; Fresh, Chopped              1/2 ts Salt
       1 ts Tarragon Leaves; Dried            1/4 ts Pepper
       1 ts Basil Leaves; Dried

------------------------------------VEAL------------------------------------
       3 lb Boned Veal Breast; OR               1 tb Vegetable Oil
       4 lb Boned Leg Of Veal                   2 c Beef Broth; Hot
     1/2 ts Salt                                2 tb Cornstarch
     1/4 ts Pepper                            1/2 c Sour Cream

   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.