Kalbsbrust mit krauterfullung (veal breast/he
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Kalbsbrust mit krauterfullung (veal breast/he
  Veal    German  
Last updated 6/12/2012 12:45:56 AM. Recipe ID 5979. Report a problem with this recipe.
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      Title: Kalbsbrust mit krauterfullung (veal breast/he
 Categories: German, Veal
      Yield: 6 Servings
 
MMMMM-----------------------HERB STUFFING----------------------------
      3 sl Bacon
      1 md Onion
      4 oz Mushroom pieces
    1/4 c  Parsley, fresh; chopped
      1 tb Dill, fresh; chopped
      1 ts Tarragon, dried
      1 ts Basil, dried
    1/2 lb Ground beef, lean
    1/2 c  Bread crumbs, dry
      3 lg Egg
    1/3 c  Sour cream
    1/2 ts Salt
    1/4 ts Pepper

MMMMM----------------------------VEAL---------------------------------
      3 lb Boned Veal Breast; OR
      4 lb Leg of veal, boned
    1/2 ts Salt
    1/4 ts Pepper
      1 tb Oil
      2 c  Beef broth; hot
      2 tb 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 neces-
  sary.) 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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Recipe ID 5979 (Apr 03, 2005)

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