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Veal Breast With Herb Stuffing



6 Servings
1 onion,medium
1/4 c fresh parsley,chopped
1 t tarragon leaves,dried
1/2 lb ground beef,lean
3 eggs,large
Salt veal ======================
4 lb leg of veal,Boned
1/4 t pepper
2 c beef broth,hot
1/2 c sour cream
3 bacon,strips
4 oz mushroom pieces,(1 can)
1 T dill,fresh, chopped
1 t basil leaves,dried
1/2 c bread crumbs,dry
1/3 c sour cream
1/4 t pepper
3 lb boned veal breast,or
1/2 t salt
1 T vegetable oil
2 T cornstarch


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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