MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Veal Breast With Herb Stuffing
 Categories: German, Meat, Veal
      Yield: 6 Portionen
 
      1 x  -------herb stuffing--------
      1    Onion; medium
    1/4 c  Fresh parsley; chopped
      1 ts Tarragon leaves; dried
    1/2 lb Ground beef; lean
      3    Eggs; large
    1/2 ts Salt
      1 x  ------------veal------------
      4 lb Boned leg of veal
    1/4 ts Pepper
      2 c  Beef broth; hot
    1/2 c  Sour cream
      3    Bacon; strips
      4 oz Mushroom pieces; (1 can)
      1 tb Dill; fresh, chopped
      1 ts Basil leaves; dried
    1/2 c  Bread crumbs; dry
    1/3 c  Sour cream
    1/4 ts Pepper
      3 lb Boned veal breast; or
    1/2 ts Salt
      1 tb Vegetable oil
      2 tb Cornstarch
 
  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.
 
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