| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
German |
German, Meats, Veal, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
|
Bacon; Strips |
| 1 |
|
Onion; Medium |
| 4 |
oz |
Mushroom Pieces; (1 can) |
| 1/4 |
c |
Fresh Parsley; Chopped |
| 1 |
tb |
Dill; Fresh, Chopped |
| 1 |
ts |
Tarragon Leaves; Dried |
| 1 |
ts |
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 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
lb |
Boned Veal Breast; OR |
| 4 |
lb |
Boned Leg Of Veal |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Vegetable Oil |
| 2 |
c |
Beef Broth; Hot |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Sour Cream |
INSTRUCTIONS
HERB STUFFING
VEAL
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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