HERB STUFFING ==================
3 sl bacon
1 md onion
4 oz mushroom pieces
1/4 c parsley, fresh, chopped
1 T dill, fresh, chopped
1 t tarragon, dried
1 t basil, dried
1/2 lb ground beef, lean
1/2 c bread crumbs, dry
3 lg egg
1/3 c sour cream
1/2 t salt
1/4 t pepper
VEAL ===========================
3 lb boned veal breast, or 4 lb leg of veal, boned
1/2 t salt
1/4 t pepper
1 T oil
2 c beef broth, hot
2 T cornstarch
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 neces-
sary.) 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.
|
