Category : Veal

Yield: 6 Servings

Ingredients (Help):
3 sl Bacon
1 md Onion
4 oz Mushroom pieces
1/4 c Parsley, fresh; chopped
1 tb Dill, fresh; chopped
1 ts Tarragon, dried
1 ts Basil, dried
1/2 lb Ground beef, lean
1/2 c Bread crumbs, dry
3 lg Egg
1/3 c Sour cream
1/2 ts Salt
1/4 ts Pepper

3 lb Boned Veal Breast; OR
4 lb Leg of veal, boned
1/2 ts Salt
1/4 ts Pepper
1 tb Oil
2 c Beef broth; hot
2 tb Cornstarch
1/2 c Sour cream


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.


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.

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