Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------HERB STUFFING----------------------------
3 ea Bacon; Strips 1/2 lb Ground Beef; Lean
1 ea Onion; Medium 1/2 c Bread Crumbs; Dry
4 oz Mushroom Pieces; (1 can) 3 ea Eggs; Large
1/4 c Fresh Parsley; Chopped 1/3 c Sour Cream
1 T Dill; Fresh, Chopped 1/2 t Salt
1 t Tarragon Leaves; Dried 1/4 t Pepper
1 t Basil Leaves; Dried

----------------------------VEAL---------------------------------
3 lb Boned Veal Breast; OR 1 T Vegetable Oil
4 lb Boned Leg Of Veal 2 c Beef Broth; Hot
1/2 t Salt 2 T Cornstarch
1/4 t Pepper 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 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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