Kalbsbrust Mit Krauterfullung (Veal Breast)
Submitted by mpstuart
Stuffed veal breast with an herb filling of bacon, mushrooms, ground beef, dill, and tarragon, roasted in a Dutch oven with a sour cream pan gravy. A classic German Sunday roast.
YIELD
6 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsKalbsbrust mit Kräuterfüllung is a traditional German stuffed veal roast that turns an affordable cut into a showpiece. A boned veal breast gets a pocket carved into it, packed with a savory herb stuffing, and slow-roasted until tender, then the pan drippings become a silky sour cream sauce.
The stuffing is substantial: bacon, onion, and mushrooms sautéed together, then bound with ground beef, eggs, breadcrumbs, and sour cream. Fresh dill, tarragon, parsley, and basil make this a true Kräuterfüllung (herb filling) rather than a plain meat stuffing. The herbs perfume the veal from the inside out as it roasts.
Basting with beef broth throughout the 90-minute roast keeps the lean veal moist and builds a rich fond on the bottom of the Dutch oven. Those caramelized pan drippings are the foundation of the sour cream gravy, thickened with cornstarch and stirred until glossy.
Chef Tips
- Cut the pocket deep but don’t puncture through the other side. A hole means stuffing leaks out during roasting and the presentation falls apart.
- Secure the opening firmly with toothpicks and tie with kitchen string if needed. The stuffing expands during cooking and will push its way out of a loose seal.
- Let the roast rest 10 minutes before slicing. Veal is lean and loses moisture quickly if cut straight from the oven.
- Blend the cornstarch thoroughly into the sour cream before adding to the hot pan drippings. Dumping cornstarch directly into hot liquid creates lumps that won’t dissolve.
Variations
- Pork stuffing: Replace the ground beef with ground pork for a richer, fattier stuffing that keeps the lean veal extra moist.
- Spinach and herb: Add a handful of chopped fresh spinach to the stuffing for color and a mild, earthy flavor that complements the tarragon and dill.
Ingredients
Directions
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 fry 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 350℉ (180℃). oven about 1½ 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.
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