Kalsbrust mit krauterfullung (veal breast / h
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Kalsbrust mit krauterfullung (veal breast / h
  Veal    German  
Last updated 6/12/2012 12:45:57 AM. Recipe ID 5994. Report a problem with this recipe.
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      Title: Kalsbrust mit krauterfullung (veal breast / h
 Categories: German, Meats, Main dish
      Yield: 6 Servings
 
MMMMM-----------------------HERB STUFFING----------------------------
      3 ea Bacon; Strips
      1 ea 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 ea Eggs; Large
    1/3 c  Sour Cream
    1/2 ts Salt
    1/4 ts Pepper

MMMMM----------------------------VEAL---------------------------------
      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
 
  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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Recipe ID 5994 (Apr 03, 2005)

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