-----HERB STUFFING----- 3 sl Bacon 1 md Onion 4 oz Mushroom pieces 1/4 c Parsley, fresh -- chopped 1 tb Dill, fresh -- chopped 1 t Tarragon, dried 1 t 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 -----VEAL----- 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 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 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.
|
