Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

Servings: 6
Ingredients:

-------------------------------HERB STUFFING-------------------------------
3 ea Bacon; Strips
1 ea 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 ea Eggs; Large
1/3 c  Sour Cream
1/2 t  Salt
1/4 t  Pepper
------------------------------------VEAL------------------------------------
3 lb Boned Veal Breast; OR
4 lb Boned Leg Of Veal
1/2 t  Salt
1/4 t  Pepper
1 T  Vegetable Oil
2 c  Beef Broth; Hot
2 T  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.