YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsIngredients
Directions
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.
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℃) F 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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