Kalsbrust Mit Krauterfullung (veal Breast / 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 T: Dill, Fresh, Chopped
1 t: Tarragon Leaves, Dried
1 t: 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 t: Salt,
1/4 t: Pepper,
VEAL
3 lbs: Boned Veal Breast, OR
4 lbs: Boned Leg Of Veal,
1/2 t: Salt,
1/4 t: Pepper,
1 T: Vegetable Oil,
2 cup: Beef Broth, Hot
2 T: 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
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