Veal Breast with Herb Stuffing
| Yield: | 6 Servings |
| Categories: | Meats, German |
| herb stuffing | ||
| 3 | Bacon; strips | |
| 1 | Onion; medium | |
| 4 | oz | Mushroom pieces; (1 can) |
| 1/4 | c | Fresh parsley; chopped |
| 1 | tb | Dill; fresh, chopped |
| 1 | ts | Tarragon leaves; dried |
| 1 | ts | Basil leaves; dried |
| 1/2 | lb | Ground beef; lean |
| 1/2 | c | Bread crumbs; dry |
| 3 | Eggs; large | |
| 1/3 | c | Sour cream |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| veal | ||
| 3 | lb | Boned veal breast; or |
| 4 | lb | Boned leg of veal |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Vegetable oil |
| 2 | c | Beef broth; hot |
| 2 | tb | Cornstarch |
| 1/2 | c | Sour cream |
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