Veal Breast With Herb Stuffing Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-------herb stuffing--------,
3 each: Bacon, strips
1 each: Onion, medium
4 ounce: Mushroom pieces, (1 can)
1/4 cup: Fresh parsley, chopped
1 tbsp: Dill, fresh, chopped
1 tsp: Tarragon leaves, dried
1 tsp: Basil leaves, dried
1/2 lbs: Ground beef, lean
1/2 cup: Bread crumbs, dry
3 each: Eggs, large
1/3 cup: Sour cream,
1/2 tsp: Salt,
1/4 tsp: Pepper,
------------veal------------,
3 lbs: Boned veal breast, or
4 lbs: Boned leg of veal,
1/2 tsp: Salt,
1/4 tsp: Pepper,
1 tbsp: Vegetable oil,
2 cup: Beef broth, hot
2 tbsp: Cornstarch,
1/2 cup: Sour cream,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp