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Kalsbrust Mit Krauterfullungmain dish, german ----HERB STUFFING---- 3 each bacon; strips 1 each onion; medium 4 oz mushroom pieces; (1 can) 1/4 cup fresh parsley; chopped 1 tablespoon dill; fresh, chopped 1 teaspoon tarragon leaves; dried 1 teaspoon basil leaves; dried 1/2 lb ground beef; lean 1/2 cup bread crumbs; dry 3 each eggs; large 1/3 cup sour cream 1/2 teaspoon salt 1/4 teaspoon pepper ----VEAL---- 3 lb boned veal breast; or 4 lb boned leg of veal 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon vegetable oil 2 cup beef broth; hot 2 tablespoon 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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