Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----herb stuffing-----
   3                    bacon -- strips
   1                    onion -- medium
   4      ounces        mushroom pieces -- (1 can)
     1/4  cup           fresh parsley -- chopped
   1      tablespoon    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                    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
   1      tablespoon    vegetable oil
   2      cups          beef broth -- hot
   2      tablespoons   cornstarch
     1/2  cup           sour cream

Preparation:

Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frying pan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frying pan 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 350F oven about 1 1/2 hours. Baste 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.