Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x -------herb stuffing-------- 1/2 t Salt
3 ea Bacon; strips 1/4 t Pepper
1 ea Onion; medium 1 x ------------veal------------
4 oz Mushroom pieces; (1 can) 3 lb Boned veal breast; or
1/4 c Fresh parsley; chopped 4 lb Boned leg of veal
1 T Dill; fresh, chopped 1/2 t Salt
1 t Tarragon leaves; dried 1/4 t Pepper
1 t Basil leaves; dried 1 T Vegetable oil
1/2 lb Ground beef; lean 2 c Beef broth; hot
1/2 c Bread crumbs; dry 2 T Cornstarch
3 ea Eggs; large 1/2 c Sour cream
1/3 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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