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Recipe by: shabi
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See below ingredients and instructions of the recipe
1 x -------herb stuffing--------
3 ea Bacon; strips
1 ea Onion; medium
4 oz Mushroom pieces; (1 can)
1/4 c Fresh parsley; chopped
1 tb Dill; fresh, chopped
1 ts Tarragon leaves; dried
1 ts Basil leaves; dried
1/2 lb Ground beef; lean
1/2 c Bread crumbs; dry
3 ea Eggs; large
1/3 c Sour cream
1/2 ts Salt
1/4 ts Pepper
1 x ------------veal------------
3 lb Boned veal breast; or
4 lb Boned leg of veal
1/2 ts Salt
1/4 ts Pepper
1 tb Vegetable 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 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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