Kalsbrust Mit Krauterfullung (veal Breast / He 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
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