Veal Breast with Herb Stuffing
An elegant entrée, veal breast with an herb stuffing, served with a savory sour cream pan sauce.
3 strips of bacon
1 onion, chopped
1 (4-ounce) can mushrooms, drained
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 cup dry bread crumbs
3 large eggs
1/3 cup sour cream
3/4 teaspoon salt - divided use
1/4 teaspoon ground black pepper
3 pounds veal
1 package toothpicks
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
2 cups beef broth
2 tablespoons cornstarch
1/2 cup sour cream
- Cook strips of bacon in a skillet until partially cooked; add chopped onion and cook for 5 minutes. Add mushrooms and cook for another 5 minutes. Remove from the heat, cool, then transfer to a mixing bowl. Add chopped parsley, dillweed, tarragon, basil, ground beef, dry bread crumbs, eggs, and 1/3 cup sour cream; mix thoroughly and season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- With a sharp knife, cut a pocket in veal. Fill with stuffing and close with toothpicks. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
- In a kettle, heat 1 tablespoon oil and brown the meat. Transfer to a baking dish and bake in a preheated 350°F (175°C) oven for about 1 1/2 hours. Baste occasionally with beef broth.
- Drain the juices and bring to a boil. Thoroughly blend cornstarch with 1/2 cup sour cream and add to the juices while stirring. Cook and stir until thick and bubbly.
Makes 8 servings.