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KALSBRUST MIT KRAUTERFULLUNG (VEAL BREAST / HERB STUFFING)

Category:    German, Meats, Veal, Main dishes
Yield:6 servings
 
-------------------------------HERB STUFFING-------------------------------
      3 ea Bacon; Strips                     1/2 lb Ground Beef; Lean
      1 ea Onion; Medium                     1/2 c  Bread Crumbs; Dry
      4 oz Mushroom Pieces; (1 can)            3 ea Eggs; Large
    1/4 c  Fresh Parsley; Chopped            1/3 c  Sour Cream
      1 tb Dill; Fresh, Chopped              1/2 ts Salt
      1 ts Tarragon Leaves; Dried            1/4 ts Pepper
      1 ts Basil Leaves; Dried           

------------------------------------VEAL------------------------------------
      3 lb Boned Veal Breast; OR               1 tb Vegetable Oil
      4 lb Boned Leg Of Veal                   2 c  Beef Broth; Hot
    1/2 ts Salt                                2 tb Cornstarch
    1/4 ts Pepper                            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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