Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)
Submitted by neetze
Kalbsbrust mit Krauterfullung: German stuffed veal breast with bacon, mushroom, and fresh herb stuffing, roasted in beef broth and finished with a sour cream pan sauce.
YIELD
6 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsKalbsbrust mit Kräuterfüllung is classic German Sunday cooking: a pocket of veal breast stuffed with a savory mix of bacon, onion, mushrooms, fresh dill, parsley, tarragon, and basil bound with ground beef, eggs, and sour cream. Slow-roasted until tender, served with a silky pan sauce.
The herb combination is what distinguishes this from other stuffed roasts. Fresh dill and parsley dominate, with dried tarragon and basil rounding out the aromatic depth. This is northern German and Austrian kitchen herb logic: clean, grassy, slightly anise-tinged.
Partially cooking the bacon first renders enough fat to saute the onions and mushrooms without adding more oil, and the rendered pork flavor coats every bite of the stuffing. Cool the cooked vegetables before mixing with ground beef and eggs, warm mixture can start cooking the proteins unevenly.
The pocket-and-toothpick technique is traditional. Roast 1.5 hours at 350°F (175°C), basting every 20 minutes with hot beef broth to keep the lean veal from drying. The pan drippings then become the sauce: scraped, simmered, and thickened with sour cream and cornstarch.
Pro Tips
- Tie the pocket with kitchen string if toothpicks alone seem insecure.
- Pat the veal dry before salting, dry surfaces brown better during roasting.
- Blend sour cream and cornstarch smooth before adding to avoid lumps.
- Rest 10 minutes before slicing, juices redistribute.
Variations
- Use a boneless leg of veal (4 pounds) if veal breast is unavailable.
- Swap canned mushrooms for fresh cremini for deeper flavor.
- Serve with spaetzle or buttered egg noodles to catch the sauce.
Ingredients
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.
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