Veal Breast with Herb Stuffing |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Eustis |
| Recipe: |
HERB STUFFING
3 strips bacon
1 medium onion
4 oz. mushroom pieces
1/4 cup fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon dried tarragon leaves
1 teaspoon dried basil leaves
1/2 lb. lean ground beef
1/2 cup dry bread crumbs
3 large eggs
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
VEAL
3 lb. boned veal breast OR
4 lb. boned leg of veal
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cups hot beef broth
2 tablespoon cornstarch
1/2 cup sour cream
Stuffing:
To prepare stuffing, dice bacon and onion. Cook bacon in a frying pan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frying pan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper.
Veal:
With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Baste occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately.
|
| |
|
|
