Kalsbrust Mit Krauterfullung (Veal Breast and Herb Stuffing)

Course : German
Serves: 6
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-----herb stuffing-----
3 slice bacon -- strips
1 medium 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 large eggs -- large
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
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 / Directions:

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.

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