Tender veal roast, filled with a savory stuffing, is served with a simple sauce made with pan drippings and sour cream.

Savory Stuffed Veal Roast

3 strips of bacon, diced
1 onion, sliced
4 ounces canned mushrooms
1/4 cup chopped flat-leaf parsley
1 tablespoon dried dillweed
1 teaspoon dried tarragon
1 teaspoon dried basil
1/2 pound ground beef
1/2 cup dry bread crumbs
3 large eggs
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 pounds veal
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cups beef broth
2 tablespoons cornstarch
1/2 cup sour cream

1. Cook diced strips of bacon in a skillet until soft. Add sliced onion and cook for 5 minutes. Chop mushrooms, add to the skillet and cook for another 5 minutes. Remove the mixture from the heat, cool, then transfer to a mixing bowl. Add chopped parsley, dillweed, tarragon, basil, ground beef, dry bread crumbs, eggs, and sour cream. Mix thoroughly, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. With a sharp knife, cut a pocket in veal breast. Fill with the stuffing and close with toothpicks. Rub the outside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grease a baking dish with oil. Add the veal and bake at 350°F (175°C) for about 1 1/2 hours. Baste occasionally with beef broth.
3. Remove the veal from the baking dish and bring the drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to the pan juices; cook, stirring occasionally till thick and bubbly. Serve over the sliced veal.

Makes 8 servings.