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Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

2 hrs

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Herb stuffing
3 each bacon
strips
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1 each onions
medium
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4 ounces mushrooms, canned
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¼ cup parsley leaves
fresh, chopped
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1 tablespoon dill weed
fresh, chopped
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1 teaspoon tarragon leaves
dried
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1 teaspoon basil
dried
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½ pound ground beef, lean
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½ cup bread crumbs
dry
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3 large eggs
large
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cup sour cream
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½ teaspoon salt
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¼ teaspoon black pepper
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Veal
3 pounds veal breast
boned, or 4 lb boned leg of veal
*
½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon vegetable oil
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2 cups beef stock
hot
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2 tablespoons cornstarch
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½ cup sour cream
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Ingredients

Amount Measure Ingredient Features
Herb stuffing
3 each bacon
strips
* Camera
1 each onions
medium
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115.6 ml/g mushrooms, canned
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59 ml parsley leaves
fresh, chopped
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15 ml dill weed
fresh, chopped
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5 ml tarragon leaves
dried
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5 ml basil
dried
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226.8 g ground beef, lean
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118 ml bread crumbs
dry
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3 large eggs
large
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79 ml sour cream
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2.5 ml salt
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1.3 ml black pepper
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Veal
1.4 kg veal breast
boned, or 4 lb boned leg of veal
*
2.5 ml salt
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1.3 ml black pepper
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15 ml vegetable oil
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473 ml beef stock
hot
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3E+1 ml cornstarch
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118 ml sour cream
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 26654% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 727mg 30%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 34g
Vitamin A 12% Vitamin C 9%
Calcium 10% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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