KALSBRUST MIT KRAUTERFULLUNG (VEAL BREAST / H

      Title: KALSBRUST MIT KRAUTERFULLUNG (VEAL BREAST / H
  Categories: German, Meats, Main dish
       Yield: 6 Servings
  
 MMMMM-----------------------HERB STUFFING----------------------------
       3 ea Bacon; Strips
       1 ea Onion; Medium
       4 oz Mushroom Pieces; (1 can)
     1/4 c  Fresh Parsley; Chopped
       1 tb Dill; Fresh, Chopped
       1 ts Tarragon Leaves; Dried
       1 ts Basil Leaves; Dried
     1/2 lb Ground Beef; Lean
     1/2 c  Bread Crumbs; Dry
       3 ea Eggs; Large
     1/3 c  Sour Cream
     1/2 ts Salt
     1/4 ts Pepper
 
 MMMMM----------------------------VEAL---------------------------------
       3 lb Boned Veal Breast; OR
       4 lb Boned Leg Of Veal
     1/2 ts Salt
     1/4 ts Pepper
       1 tb Vegetable Oil
       2 c  Beef Broth; Hot
       2 tb Cornstarch
     1/2 c  Sour Cream
  
   Stuffing:
   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.  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. Bast
   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.
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