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Veal Breast With Herb Stuffing

Veal Breast With Herb Stuffing

Ingredients

-------herb stuffing-------- 3 each Bacon -- strips 1 each Onion -- medium 4 ounces 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 pound 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 pounds Boned veal breast -- or 4 pounds Boned leg of veal 1/2 teaspoon Salt 1/4 teaspoon Pepper 1 tablespoon Vegetable oil 2 cups Beef broth -- hot 2 tablespoons Cornstarch 1/2 cup Sour cream

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Preparation
 
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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