Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : German Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Herb Stuffing:
3 sl Bacon
1 md Onion
4 oz Can mushroom pieces
1/4 c Fresh parsley -- chopped
1 tb Fresh dill -- chopped
1 ts Dried tarragon
1 ts Dried basil
1/2 lb Lean ground beef
1/2 c Dry bread crumbs
3 lg Eggs
1/3 c Sour cream
1/2 ts Salt
1/4 ts Pepper
Veal:
3 lb Veal breast -- boned -OR-
4 lb Leg of veal -- boned
1/2 ts Salt
1/4 ts Pepper
1 tb Vegetable oil
2 c Beef broth -- hot
2 tb Corn starch
1/2 c Sour cream
Stuffing:
To prepare stuffing, dice bacon and onion. Cook bacon in a frying pan
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°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 corn starch with sour cream and add to pan
drippings while stirring cook and stir until thick and bubbly. Slice
veal breast and serve sauce separately.
