Title: Kalsbrust mit krauterfullung (veal breast / herb stuffing
 Categories: German, Meats, Veal, 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 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 ea Eggs; Large
    1/3 c  Sour Cream
    1/2 t  Salt
    1/4 t  Pepper

MMMMM----------------------------VEAL---------------------------------
      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
 
  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.