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