*  Exported from  MasterCook  *
 
         Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : German                           Meats
                 Veal                             Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----HERB STUFFING-----
    3                    Bacon -- Strips
    1                    Onion -- Medium
    4      ounce         Mushroom Pieces -- (1 can)
      1/4  cup           Fresh Parsley -- Chopped
    1      Tb            Dill; Fresh -- Chopped
    1      teaspoon      Tarragon Leaves -- Dried
    1      teaspoon      Basil Leaves -- Dried
      1/2  pound         Ground Beef -- Lean
      1/2  cup           Bread Crumbs -- Dry
    3                    Eggs -- Large
      1/3  cup           Sour Cream
      1/2  teaspoon      Salt
      1/4  teaspoon      Pepper
                         -----VEAL-----
    3      pound         Boned Veal Breast -- OR
    4      pound         Boned Leg Of Veal
      1/2  teaspoon      Salt
      1/4  teaspoon      Pepper
    1      Tb            Vegetable Oil
    2      cup           Beef Broth -- Hot
    2      Tb            Cornstarch
      1/2  cup           Sour Cream
 
 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 degree F. oven about 1 1/2 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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