Search
by Ingredient

Veal Breast with Herb Stuffing

StarStarStarStarStar

 

Yield

10 servings

Prep

20 min

Cook

2 hrs

Ready

3 hrs

Ingredients

Amount Measure Ingredient Features
Herb stuffing
3 each bacon
strips
* Camera
1 each onions
medium
Camera
4 ounces mushrooms, canned Camera
¼ cup parsley leaves
chopped
Camera
1 tablespoon dill weed
chopped
Camera
1 teaspoon tarragon leaves Camera
1 teaspoon basil
dried
* Camera
½ pound ground beef, lean Camera
½ cup bread crumbs Camera
3 large eggs Camera
cup sour cream Camera
½ teaspoon salt Camera
¼ teaspoon black pepper Camera
Veal
3 pounds veal breast *
½ teaspoon salt Camera
¼ teaspoon black pepper Camera
1 tablespoon vegetable oil Camera
2 cups beef stock
hot
Camera
2 tablespoons cornstarch Camera
½ cup sour cream Camera
Trans-fat Free, Low Carb

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

Comments


 

 

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?
 

Email this recipe