*  Exported from  MasterCook  *

        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.


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