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Kalbsbrust Mit Krauterfullung

HERB STUFFING ==================
3 sl bacon
1 md onion
4 oz mushroom pieces
1/4 c parsley,fresh,chopped
1 T 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 t salt
1/4 t pepper
VEAL ===========================
3 lb boned veal breast,or 4 lb leg of veal,boned
1/2 t salt
1/4 t pepper
1 T oil
2 c beef broth,hot
2 T cornstarch
1/2 c sour cream

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.
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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