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Veal Breast with Herb Stuffing

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Submitted by Fearless

YIELD

10 servings

PREP

20 min

COOK

2 hrs

READY

3 hrs

Ingredients

Herb stuffing
3 3
EACH EACH BACON
strips *
1 1
EACH EACH ONIONS
medium
4 115.6
OUNCES ML/G MUSHROOMS, CANNED
¼ 59
CUP ML PARSLEY LEAVES
chopped
1 15
TABLESPOON ML DILL WEED
chopped
1 5
TEASPOON ML TARRAGON LEAVES
1 5
TEASPOON ML BASIL
dried *
½ 226.8
½ 118
CUP ML BREAD CRUMBS
3 3
LARGE LARGE EGGS
79
CUP ML SOUR CREAM
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
Veal
3 1.4
POUNDS KG VEAL BREAST *
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML VEGETABLE OIL
2 473
CUPS ML BEEF STOCK
hot
2 3E+1
TABLESPOONS ML CORNSTARCH
½ 118
CUP ML SOUR CREAM

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.

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 130g (4.6 oz)
Amount per Serving
Calories 159 54% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 436mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 20g
Vitamin A 7% Vitamin C 5%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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