1. Stuffing: 2. To prepare stuffing, dice bacon and onion. 3. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. 4. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. 5. Remove mixture from heat, let cool and transfer to a mixing bowl. 6. Add herbs, ground beef, bread crumbs, eggs, and sour cream. 7. Mix thoroughly. 8. Season with salt and pepper. 9. Veal: 10. With a sharp knife, cut a pocket in the veal breast or leg. 11. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. 12. Heat oil in a Dutch oven. 13. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. 14. Bast occasionally with beef broth. 15. When done, place meat on a preheated platter. 16. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. 17. Bring pan drippings to a simmer. 18. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. 19. Slice veal breast and serve sauce separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
