Ingredients are : ——-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
And the recipe is
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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