Veal Breast With Herb Stuffing
Description
This classic German dish features a boned veal breast or leg stuffed with a savory mixture of ground beef, bacon, mushrooms, and fresh herbs. The meat is baked until tender and served with a thick, creamy sauce made from the pan drippings. It is a hearty, protein-rich main course perfect for family dinners.Ingredients
Directions
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To prepare the stuffing, dice the bacon and onion.
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Cook the bacon in a frypan until partially cooked; add the onion and cook for 5 minutes.
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Drain and chop the mushrooms, add to the frypan and cook for another 5 minutes.
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Remove the mixture from heat, let cool, and transfer to a mixing bowl.
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Add the herbs, ground beef, bread crumbs, eggs, and sour cream.
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Mix thoroughly.
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Season with salt and pepper.
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With a sharp knife, cut a pocket in the veal breast or leg.
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Fill with stuffing; close the opening with toothpicks (tie with string if necessary).
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Rub the outside of the meat with salt and pepper.
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Heat oil in a Dutch oven.
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Place the meat in the pan and bake in a preheated 350°F oven for about 1 1/2 hours.
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Baste occasionally with beef broth.
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When done, place the meat on a preheated platter.
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Pour the rest of the beef broth into the Dutch oven and scrape brown particles from the bottom.
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Bring the pan drippings to a simmer.
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Blend the cornstarch with the sour cream and add to the pan drippings while stirring.
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Cook and stir until thick and bubbly.
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Slice the veal breast and serve the sauce separately.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1403kcal
- % Daily Value *
- Total Fat 68g105%
- Saturated Fat 27g135%
- Cholesterol 801mg267%
- Sodium 2979mg125%
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 179g358%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
veal, stuffing, german, bacon, mushrooms, herbs, ground beef, pan sauce, baking, dinner
