---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Veal Breast with Herb Stuffing
  Categories: German, Veal, Ground beef, Beef
       Yield: 6 servings
  
       1 x  -------herb stuffing--------        3 ea Bacon; strips
       1 ea Onion; medium                       4 oz Mushroom pieces; (1 can)
     1/4 c  Fresh parsley; chopped              1 tb Dill; fresh, chopped
       1 ts Tarragon leaves; dried              1 ts Basil leaves; dried
     1/2 lb Ground beef; lean                 1/2 c  Bread crumbs; dry
       3 ea Eggs; large                       1/3 c  Sour cream
     1/2 ts Salt                              1/4 ts Pepper
       1 x  ------------veal------------        3 lb Boned veal breast; or
       4 lb Boned leg of veal                 1/2 ts Salt
     1/4 ts Pepper                              1 tb Vegetable oil
       2 c  Beef broth; hot                     2 tb Cornstarch
     1/2 c  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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