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
Cook diced strips of bacon
in a skillet until soft. Add sliced onion and cook for 5 minutes.
Chop canned 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.
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. for about 1 1/2 hours. Baste occasionally with beef
broth.
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.
