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.
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