Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

Recipe Ingredients

		Herb Stuffing
3		Bacon - strips
1		Onion - medium
4 oz	113g	Mushroom pieces - (1 can)
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
1 tablespoon	15ml	Dill; fresh - chopped
1 teaspoon	5ml	Tarragon leaves - dried
1 teaspoon	5ml	Basil leaves - dried
1/2 lb	227g / 8oz	Ground beef - lean
1/2 cup	73g / 2.6oz	Bread crumbs - dry
3		Eggs - large
1/3 cup	78ml	Sour cream
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
		Veal
3 lbs	1362g / 48oz	Boned veal breast - or
4 lbs	1816g / 64oz	Boned leg of veal
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 tablespoon	15ml	Vegetable oil
2 cups	474ml	Beef broth - hot
2 tablespoons	30ml	Cornstarch
1/2 cup	118ml	Sour cream

Recipe Instructions

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 frying pan 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 350F oven about 1 1/2 hours.

Baste 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.

Source:
Bill Wight

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