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  Kalbsbrust mit krauterfullung (veal breast/he
 
Yield: 6 Servings
MMM
 
3 sl Bacon      1 md Onion
4 oz Mushroom pieces      1/4 c Parsley fresh; chopped
1 tb Dill fresh; chopped      1 ts Tarragon dried
1 ts Basil dried      1/2 lb Ground beef lean
1/2 c Bread crumbs dry      3 lg Egg
1/3 c Sour cream      1/2 ts Salt
1/4 ts Pepper MMMMM----------------------------VEAL---------------------------------      3 lb Boned Veal Breast; OR
4 lb Leg of veal boned      1/2 ts Salt
1/4 ts Pepper      1 tb Oil
2 c Beef broth; hot      2 tb Cornstarch
1/2 c Sour cream
 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 neces- sary.) 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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