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Veal - Herb Stuffed Veal Breast

Source of Recipe

from sheries kitchen


List of Ingredients

for stuffing:
3 strips diced bacon
1 medium diced onion
1, 4 ounce jar oil packed sun dried tomatoes or
...oil packed sun dried tomatoes,
...drained and chopped, optional
1/4 cup freshly chopped parsley
1 teaspoon dried dill or 1 tablespoon freshly chopped
1 teaspoon dried tarragon leaves
1 teaspoon dried basil leaves
1/2 pounds lean 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

for the meat:
3 pounds boneless veal breast,
...or 4 pounds boneless leg of veal
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 cups hot beef broth
2 tablespoon cornstarch
1/2 cup sour cream


Recipe

for stuffing:
Cook bacon in a frying pan until partially cooked.
Add onion and cook for 5 minutes.
Add tomatoes to frying pan and cook for another 5 minutes.
Remove 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.

for the meat:
Preheat oven to 350.
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 type pot.
Place meat in the pan and bake for about 1 1/2 hours.
Baste occasionally with beef broth.
When done, place meat on a heated platter.
Pour rest of beef broth into the Dutch oven and scrape brown
particles from the bottom, (deglazing.)
Bring to a simmer.
Thoroughly blend cornstarch with sour cream.
Add to pan while stirring.
Cook and stir until thick and bubbly.
Slice veal breast and serve sauce separately.
Makes 6 servings.