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        Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Meats
                Veal                             Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----HERB STUFFING-----
   3                    Bacon -- Strips
   1                    Onion -- Medium
   4      ounce         Mushroom Pieces -- (1 can)
     1/4  cup           Fresh Parsley -- Chopped
   1      Tb            Dill; Fresh -- Chopped
   1      teaspoon      Tarragon Leaves -- Dried
   1      teaspoon      Basil Leaves -- Dried
     1/2  pound         Ground Beef -- Lean
     1/2  cup           Bread Crumbs -- Dry
   3                    Eggs -- Large
     1/3  cup           Sour Cream
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
                        -----VEAL-----
   3      pound         Boned Veal Breast -- OR
   4      pound         Boned Leg Of Veal
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      Tb            Vegetable Oil
   2      cup           Beef Broth -- Hot
   2      Tb            Cornstarch
     1/2  cup           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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