Veal Breast With Herb Stuffing Recipe
Haven't tried this yummy Veal Breast With Herb Stuffing recipe, yet? I am sure you will love it! I prepare this yum Veal Breast With Herb Stuffing as a Main Dish every month or even more often. You owe me a thanks for sharing this recipe.
Ingredients
Herb Stuffing
3 strips bacon
1 medium onion
1 (4-ounce) can mushroom pieces
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon dried tarragon leaves
1 teaspoon dried basil leaves
1/2 pound lean ground beef
1/2 cup dried bread crumbs
3 eggs, beaten
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
Veal
3 to 4 pounds boned veal breast or leg
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cups hot beef broth
2 tablespoons cornstarch
1/2 cup sour cream
Directions
Prepare stuffing.
Dice bacon and onion.
Cook bacon in frypan until partially cooked.
Add onion; cook 5 minutes.
Drain and chop mushrooms; add to frypan.
Cook 5 minutes; remove from heat.
Let cool; transfer to mixing bowl.
Add herbs, beef, crumbs, eggs, and sour cream; mix thoroughly.
Season with salt and pepper.
With sharp knife, cut pocket in veal; fill with stuffing.
Close opening with toothpicks. (Tie with string if necessary.)
Rub outside with salt and pepper.
Heat oil in Dutch oven or heavy saucepan; place meat in pan.
Bake in preheated 350°F oven about 1 1/2 hours; baste occasionally with beef broth.
When done, place meat on preheated platter.
Pour rest of beef broth into Dutch oven; scrape brown particles from bottom.
Bring to simmer.
Thoroughly blend cornstarch with sour cream; add to pan drippings, stirring.
Cook and stir until thick and bubbly.
Dice bacon and onion.
Cook bacon in frypan until partially cooked.
Add onion; cook 5 minutes.
Drain and chop mushrooms; add to frypan.
Cook 5 minutes; remove from heat.
Let cool; transfer to mixing bowl.
Add herbs, beef, crumbs, eggs, and sour cream; mix thoroughly.
Season with salt and pepper.
With sharp knife, cut pocket in veal; fill with stuffing.
Close opening with toothpicks. (Tie with string if necessary.)
Rub outside with salt and pepper.
Heat oil in Dutch oven or heavy saucepan; place meat in pan.
Bake in preheated 350°F oven about 1 1/2 hours; baste occasionally with beef broth.
When done, place meat on preheated platter.
Pour rest of beef broth into Dutch oven; scrape brown particles from bottom.
Bring to simmer.
Thoroughly blend cornstarch with sour cream; add to pan drippings, stirring.
Cook and stir until thick and bubbly.
