| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Vegetables | German | German, Main dish, Meats, Veal | 6 | Servings |
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 | Vegetable Oil |
| 2 | c | Beef Broth, Hot |
| 2 | T | Cornstarch |
| 1/2 | c | Sour Cream |
INSTRUCTIONS
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. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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