Veal Breast with Herb Stuffing

Veal Breast with Herb Stuffing ingredients
- 3 Bacon, Strips
- 1 Onion; Medium
- 4 oz Mushroom Pieces; (1 can)
- 1⁄4 c Fresh parsley, chopped
- 1 t dill; Fresh, Chopped
- 1 t tarragon Leaves; Dried
- 1 t basil Leaves; Dried
- 1⁄2 lb Ground Beef, Lean
- 1⁄2 c Bread Crumbs; Dry
- 3 Eggs, large
- 1⁄3 c Sour cream
- 1⁄2 t Salt
- 1⁄4 t Pepper
- 3 lb Boned Veal Breast; OR
- 4 lb Boned Leg Of Veal
- 1⁄2 t Salt
- 1⁄4 t Pepper
- 1 t Vegatable oil
- 2 c Beef Broth; Hot
- 2 t Cornstarch
- 1⁄2 c Sour cream
Cooking Veal Breast with Herb Stuffing
1. Stuffingi: To prepare stuffing, dice bacon and onion.
2. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes.
3. Drain and chop mushrooms, add to frypan and cook for another 5 minutes.
4. Remove mixture from heat, let cool and transfer to a mixing bowl.
5. Add herbs, ground beef, bread crumbs, eggs, and sour cream.
6. Mixi thoroughly.
7. Seasoni with salt and pepper.
8. Veali: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks.
9. (Tie with string if necessary.
10. ) Rub outside with salt and pepper.
11. Heat oil in a Dutch oveni.
12. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.
13. Bast occasionally with beef broth.
14. When done, place meat on a preheated platter.
15. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom.
16. Bring pan drippings to a simmer.
17. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly.
18. Slice veal breast and serve sauce separately.



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