Kalbsbrust Mit Krauterfullung (Veal Breast/He
beef, groundmeat, mushrooms, veal
----HERB STUFFING----
3 slice bacon
1 medium onion
4 oz mushroom pieces
1/4 cup parsley, fresh; chopped
1 tablespoon dill, fresh; chopped
1 teaspoon tarragon, dried
1 teaspoon basil, dried
1/2 lb ground beef, lean
1/2 cup bread crumbs, dry
3 large egg
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
----VEAL----
3 lb boned veal breast; or
4 lb leg of veal, boned
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
2 cup beef broth; hot
2 tablespoon cornstarch
1/2 cup 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 neces- sary.) 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.
Yield: 6 servings