Veal Breast with Herb Stuffing Recipe

Veal Breast with Herb Stuffing

3 strips of bacon 1 onion, chopped 1 (4-ounce) can mushrooms, drained 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 cup dry bread crumbs 3 large eggs 1/3 cup sour cream 3/4 teaspoon salt, divided 1/4 teaspoon pepper 3 pounds veal 1 package toothpicks 1/8 teaspoon ground black pepper 1 tablespoon vegetable oil 2 cups beef broth 2 tablespoons cornstarch 1/2 cup sour cream

Cook strips of bacon in a skillet until partially cooked; add chopped onion and cook for 5 minutes. Add canned mushrooms and cook for another 5 minutes. Remove from the heat, cool, then transfer to a mixing bowl. Add chopped parsley, dillweed, tarragon, basil, ground beef, dry bread crumbs, eggs, and 1/3 cup sour cream; mix thoroughly and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
With a sharp knife, cut a pocket in veal. Fill with stuffing and close with toothpicks. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a kettle, heat 1 tablespoon oil and brown the meat. Transfer to a baking dish and bake in a preheated 350*F oven for about 1 1/2 hours. Baste occasionally with beef broth. Drain the juices and bring to a boil. Thoroughly blend cornstarch with 1/2 cup sour cream and add to the juices while stirring. Cook and stir until thick and bubbly.

Makes 8 servings.