Veal Breast with Herb Stuffing
Yield
10 servingsPrep
20 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Herb stuffing | |||
| 3 | each |
bacon
strips |
*
|
| 1 | each |
onions
medium |
|
| 4 | ounces | mushrooms, canned |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | tablespoon |
dill weed
chopped |
|
| 1 | teaspoon | tarragon leaves |
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | pound | ground beef, lean |
|
| ½ | cup | bread crumbs |
|
| 3 | large | eggs |
|
| ⅓ | cup | sour cream |
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
| Veal | |||
| 3 | pounds | veal breast | * |
| ½ | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
| 1 | tablespoon | vegetable oil |
|
| 2 | cups |
beef stock
hot |
|
| 2 | tablespoons | cornstarch |
|
| ½ | cup | 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.
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