💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › german › recipe162… captured on 2022-06-11 at 23:16:54.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)
Categories: German, Veal, Ground beef, Beef
Yield: 6 servings
-------------------------------HERB STUFFING-------------------------------
3 ea Bacon; Strips 1/2 lb Ground Beef; Lean
1 ea Onion; Medium 1/2 c Bread Crumbs; Dry
4 oz Mushroom Pieces; (1 can) 3 ea Eggs; Large
1/4 c Fresh Parsley; Chopped 1/3 c Sour Cream
1 tb Dill; Fresh, Chopped 1/2 ts Salt
1 ts Tarragon Leaves; Dried 1/4 ts Pepper
1 ts Basil Leaves; Dried
------------------------------------VEAL------------------------------------
3 lb Boned Veal Breast; OR 1 tb Vegetable Oil
4 lb Boned Leg Of Veal 2 c Beef Broth; Hot
1/2 ts Salt 2 tb Cornstarch
1/4 ts Pepper 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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