1 x ——-herb stuffing——–
3 ea Bacon; strips
1 ea Onion; medium
4 oz Mushroom pieces; (1 can)
1/4 c Fresh parsley; chopped
1 T Dill; fresh, chopped
1 t Tarragon leaves; dried
1 t Basil leaves; dried
1/2 lb Ground beef; lean
1/2 c Bread crumbs; dry
3 ea Eggs; large
1/3 c Sour cream
1/2 t Salt
1/4 t Pepper
1 x ————veal————
3 lb Boned veal breast; or
4 lb Boned leg of veal
1/2 t Salt
1/4 t Pepper
1 T Vegetable 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 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.