Ingredients Jump to Instructions ↓


  2. 3 ea Bacon; Strips

  3. 1 ea Onion; Medium

  4. 4 oz Mushroom Pieces; (1 can)

  5. 1/4 c Fresh Parsley; Chopped

  6. 1 T Dill; Fresh, Chopped

  7. 1 t Tarragon Leaves; Dried

  8. 1 t Basil Leaves; Dried

  9. 1/2 lb Ground Beef; Lean

  10. 1/2 c Bread Crumbs; Dry

  11. 3 ea Eggs; Large

  12. 1/3 c Sour Cream

  13. --VEAL--

  14. 3 lb Boned Veal Breast; OR 4 lb Boned Leg Of Veal

  15. 1/2 t Salt

  16. 1/4 t Pepper

  17. 1 T Vegetable Oil

  18. 2 c Beef Broth; Hot

  19. 2 T Cornstarch

  20. 1/2 c Sour Cream

  21. 5 minutes. Drain and chop mushrooms, add to frypan and cook for another

  22. 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

  23. 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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