| 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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