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Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)

This Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing) recipe uses Ground Beef Lean, Bread Crumbs Dry, Sour Cream, Salt, and Pepper. Keep it handy for the next time you cook it.

Ingredients

• 1/2 lb
• 1/2 cup
• 1/3 cup
• 1/2 tsp
• 1/4 tsp
• 1/2 tsp
• 1/4 tsp
• 1 tbsp
• 2 cup
• 1/2 cup

Method (preview)

1. 1

   To prepare stuffing, dice bacon and onion.

2. 2

   Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes.

3. 3

   Drain and chop mushrooms, add to frypan and cook for another 5 minutes.

4. 4

   Remove mixture from heat, let cool and transfer to a mixing bowl.

5. 5

   Add herbs, ground beef, bread crumbs, eggs, and sour cream.

6. 6

   Mix thoroughly.

7. 7

   Season with salt and pepper.

8. 8

   With a sharp knife, cut a pocket in the veal breast or leg.

9. 9

   Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper.

10. 10

    Heat oil in a Dutch oven.

11. 11

    Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.

12. 12

    Bast occasionally with beef broth. When done, place meat on a preheated platter.

13. 13

    Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom.

14. 14

    Bring pan drippings to a simmer.

15. 15

    Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly.

16. 16

    Slice veal breast and serve sauce separately.