Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

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 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.