Savory Stuffed Veal Roast Recipe

Savory Stuffed Veal Roast

3 strips of bacon, diced 1 onion, sliced 4 ounces canned mushrooms 1/4 cup chopped flat-leaf parsley 1 tablespoon dried dillweed 1 teaspoon dried tarragon 1 teaspoon dried basil 1/2 pound ground beef 1/2 cup dry bread crumbs 3 large eggs 1/3 cup sour cream 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 pounds veal 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon vegetable oil 2 cups beef broth 2 tablespoons cornstarch 1/2 cup sour cream

Cook diced strips of bacon in a skillet until soft. Add sliced onion and cook for 5 minutes. Chop canned mushrooms, add to the skillet and cook for another 5 minutes. Remove the mixture from the heat, cool, then transfer to a mixing bowl. Add chopped parsley, dillweed, tarragon, basil, ground beef, dry bread crumbs, eggs, and sour cream. Mix thoroughly, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
With a sharp knife, cut a pocket in veal breast. Fill with the stuffing and close with toothpicks. Rub the outside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grease a baking dish with oil. Add the veal and bake at 350*F. for about 1 1/2 hours. Baste occasionally with beef broth.
Remove the veal from the baking dish and bring the drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to the pan juices; cook, stirring occasionally till thick and bubbly. Serve over the sliced veal.

Makes 8 servings.