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Kalsbrust Mit Krauterfullung (Veal Breast / H

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KALSBRUST MIT KRAUTERFULLUNG (VEAL BREAST / H
 Categories: German, Meats, Main dish
      Yield: 6 Servings
 
MMMMM-----------------------HERB STUFFING----------------------------
      3 ea Bacon; Strips
      1 ea 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 ea Eggs; Large
    1/3 c  Sour Cream
    1/2 ts Salt
    1/4 ts Pepper

MMMMM----------------------------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.
 
MMMMM

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