---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)
 Categories: German, Veal, Ground beef, Beef
      Yield: 6 servings
 
-------------------------------HERB STUFFING-------------------------------
      3 ea Bacon; Strips                     1/2 lb Ground Beef; Lean
      1 ea Onion; Medium                     1/2 c  Bread Crumbs; Dry
      4 oz Mushroom Pieces; (1 can)            3 ea Eggs; Large
    1/4 c  Fresh Parsley; Chopped            1/3 c  Sour Cream
      1 tb Dill; Fresh, Chopped              1/2 ts Salt
      1 ts Tarragon Leaves; Dried            1/4 ts Pepper
      1 ts Basil Leaves; Dried           

------------------------------------VEAL------------------------------------
      3 lb Boned Veal Breast; OR               1 tb Vegetable Oil
      4 lb Boned Leg Of Veal                   2 c  Beef Broth; Hot
    1/2 ts Salt                                2 tb Cornstarch
    1/4 ts Pepper                            1/2 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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