Often prepared for holidays, Kalsbrust mit Kräuterfüllung is a delicious, delightful treat with incredible complexity of flavor and texture.
Kalsbrust mit Krauterfullung

Kalsbrust mit Kräuterfüllung (Veal Breast with Herb Stuffing)
Recipe type: Main Course
Cuisine: German
Serves: 6
Herb Stuffing:
  • 3 bacon; strips
  • 1 onion; medium
  • 4 ounces mushroom pieces; (1 can)
  • 1/4 Cup fresh parsley; chopped
  • 1 Tablespoon dill; fresh, chopped
  • 1 teaspoon tarragon leaves; dried
  • 1 teaspoon basil leaves; dried
  • 1/2 pound ground beef; lean
  • 1/2 Cup bread crumbs; dry
  • 3 eggs; large
  • 1/3 Cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds boned veal breast; or
  • 4 pounds boned leg of veal
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon vegetable oil
  • 2 Cups beef broth; hot
  • 2 Tablespoons cornstarch
  • 1/2 Cup sour cream
  1. To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes.
  2. Remove mixture from heat, let cool and transfer to a mixing bowl.
  3. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper.
  1. With a sharp knife, cut a pocket in the veal breast or leg.
  2. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper.
  3. 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.
  4. Baste occasionally with beef broth. When done, place meat on a preheated platter.
  5. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer.
  6. 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.

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