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HERB STUFFING

Ingredients:

3 each Bacon --Strips
1 each Onion --Medium
4 ounces Mushroom Pieces --(1 can)
1/4 cup Fresh Parsley --Chopped
1 Tb Dill; Fresh --Chopped
1 teaspoon Tarragon Leaves --Dried
1 teaspoon Basil Leaves --Dried
1/2 pound Ground Beef --Lean
1/2 cup Bread Crumbs --Dry
3 each Eggs --Large
1/3 cup Sour Cream
1/2 teaspoon Salt
1/4 teaspoon Pepper

VEAL
3 pounds Boned Veal Breast --OR
4 pounds Boned Leg Of Veal
1/2 teaspoon Salt
1/4 teaspoon Pepper
1Tb Vegetable Oil
2 cups Beef Broth --Hot
2 Tb Cornstarch
1/2 cup Sour Cream
Stuffing:


Preparation:

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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