Recipe: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)
For 6 Persons
Category: German, Meats, Veal, Main dish
-------------------------------HERB STUFFING-------------------------------
3 Bacon; Strips
1 Onion; Medium
4 oz Mushroom Pieces; (1 can)
1/4 c Fresh Parsley; Chopped
1 tb Dill; Fresh, Chopped
1 ts Tarragon Leaves; Dried
1 ts Basil Leaves; Dried
1/2 lb Ground Beef; Lean
1/2 c Bread Crumbs; Dry
3 Eggs; Large
1/3 c Sour Cream
1/2 ts Salt
1/4 ts Pepper
------------------------------------VEAL------------------------------------
3 lb Boned Veal Breast; OR
4 lb Boned Leg Of Veal
1/2 ts Salt
1/4 ts Pepper
1 tb Vegetable Oil
2 c Beef Broth; Hot
2 tb Cornstarch
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.
Posted to recipelu-digest by molony
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