Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!netnews.com!cpk-news-hub1.bbnplanet.com!news.gtei.net!dca1-hub1.news.digex.net!intermedia!nntp.inc.net!newspeer2.tds.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing) Followup-To: rec.food.cooking Date: Fri, 02 Jun 2000 11:42:53 GMT Organization: www5 Lines: 50 Approved: phill@rt66.com Message-ID: <200006020737328.SM00171@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42269 Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing HERB STUFFING 3 each Bacon; Strips 1 each Onion; Medium 4 ounces Mushroom Pieces; (1 can) 1/4 cup Fresh Parsley; Chopped 1 tablespoon Dill; Fresh, Chopped 1 teaspoon Tarragon Leaves; Dried 1 teaspoon Basil Leaves; Dried 1/2 pound Ground Beef; Lean 1/2 cup Bread Crumbs; Dry 3 each Eggs; Large 1/3 cup Sour Cream 1/2 teaspoon Salt 1/4 teaspoon Pepper VEAL 3 pounds Boned Veal Breast; OR 4 pounds Boned Leg Of Veal 1/2 teaspoon Salt 1/4 teaspoon Pepper 1 tablespoon Vegetable Oil 2 cups Beef Broth; Hot 2 tablespoons Cornstarch 1/2 cup 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. Baste 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. http://www.recipeway.com/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.