*  Exported from  MasterCook  *
 
               KALBSBRUST MIT KRAUTERFULLUNG (VEAL BREAST/HE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Veal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----HERB STUFFING-----
    3       sl           Bacon
    1       md           Onion
    4       oz           Mushroom pieces
      1/4   c            Parsley, fresh -- chopped
    1       tb           Dill, fresh -- chopped
    1       t            Tarragon, dried
    1       t            Basil, dried
      1/2   lb           Ground beef, lean
      1/2   c            Bread crumbs, dry
    3       lg           Egg
      1/3   c            Sour cream
      1/2   ts           Salt
      1/4   ts           Pepper
                         -----VEAL-----
    3       lb           Boned Veal Breast -- OR
    4       lb           Leg of veal, boned
      1/2   ts           Salt
      1/4   ts           Pepper
    1       tb           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 neces- sary.) 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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