Recipe

Kalbsbrust Mit Krauterfllung - Veal Breast With Herb Stuffing Recipe

	Rescue_ranger / All my dishes 1 year, 1 month ago Sweet succulent veal stuffed with mushrooms onions and fresh herbs with a light sour cream sauce to add a wonderful finishing touch, served with potato dumplings or spaetzle and a cold beet salad and a hearty beer will have you looking for your lederhosen... More Prep:45m Cook:90m Servings:6	Rescue_rang
	german

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Ingredients

HERB STUFFING

3 strips bacon

1 medium onion

4 oz. mushroom pieces

1/4 cup fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 teaspoon dried tarragon leaves

1 teaspoon dried basil leaves

1/2 lb. lean ground beef

1/2 cup dry bread crumbs

3 large eggs

1/3 cup sour cream

1/2 teaspoon salt

1/4 teaspoon pepper

VEAL

3 lb. boned veal breast OR 4 lb. boned leg of veal

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon vegetable oil

2 cups hot beef broth

2 tablespoon cornstarch

1/2 cup sour cream

Directions

Stuffing:

1) To prepare stuffing, dice bacon and onion. Cook bacon in a frying pan until partially cooked; add onion and cook for 5 minutes.

2) Drain and chop mushrooms, add to frying pan and cook for another 5 minutes.

3) Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream.

4) Mix thoroughly and season with salt and pepper.

Veal:

1) With a sharp knife, cut a pocket in the veal breast or leg.

2) Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.)

3) Rub outside with salt and pepper.

4) 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. Baste occasionally with beef broth.

5) When done, place meat on a preheated platter.

6) Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom.

7) 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.

8) Slice veal breast and serve sauce separately.

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