Veal breast with herb stuffing
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Veal breast with herb stuffing
  Veal    Stuffing    German    Herbs  
Last updated 6/12/2012 12:58:16 AM. Recipe ID 20993. Report a problem with this recipe.
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      Title: Veal breast with herb stuffing
 Categories: German, Meats, Veal
      Yield: 6 servings
      1 x  -------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
      1 x  ------------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.

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Recipe ID 20993 (Apr 03, 2005)

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