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Veal Breast With Herb Stuffing

Veal Breast With Herb Stuffing recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1403
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
  • Bacon, diced
  • Onion, diced
  • Mushroom pieces (1 can), drained and chopped
  • Fresh parsley, chopped
  • Fresh dill, chopped
  • Dried tarragon leaves
  • Dried basil leaves
  • Ground beef, lean
  • Dry bread crumbs
  • Eggs
  • Sour cream
  • Salt
  • Pepper
  • Boned veal breast (3 lbs) or boned leg of veal (4 lbs)
  • Salt
  • Pepper
  • Vegetable oil
  • Hot beef broth
  • Cornstarch
  • Sour cream
Directions
  1. 1
    To prepare the stuffing, dice the bacon and onion.
  2. 2
    Cook the bacon in a frypan until partially cooked; add the onion and cook for 5 minutes.
  3. 3
    Drain and chop the mushrooms, add to the frypan and cook for another 5 minutes.
  4. 4
    Remove the mixture from heat, let cool, and transfer to a mixing bowl.
  5. 5
    Add the herbs, ground beef, bread crumbs, eggs, and sour cream.
  6. 6
    Mix thoroughly.
  7. 7
    Season with salt and pepper.
  8. 8
    With a sharp knife, cut a pocket in the veal breast or leg.
  9. 9
    Fill with stuffing; close the opening with toothpicks (tie with string if necessary).
  10. 10
    Rub the outside of the meat with salt and pepper.
  11. 11
    Heat oil in a Dutch oven.
  12. 12
    Place the meat in the pan and bake in a preheated 350°F oven for about 1 1/2 hours.
  13. 13
    Baste occasionally with beef broth.
  14. 14
    When done, place the meat on a preheated platter.
  15. 15
    Pour the rest of the beef broth into the Dutch oven and scrape brown particles from the bottom.
  16. 16
    Bring the pan drippings to a simmer.
  17. 17
    Blend the cornstarch with the sour cream and add to the pan drippings while stirring.
  18. 18
    Cook and stir until thick and bubbly.
  19. 19
    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.

Keywords: veal, stuffing, german, bacon, mushrooms, herbs, ground beef, pan sauce, baking, dinner
Read it online: https://www.chefs-mate.com/recipe/veal-breast-with-herb-stuffing/