Kalsbrust Mit Krauterfullung (veal Breast / Herb Stuffing)

Ingredients:

--------- HERB STUFFING ---------
1/4 ts Pepper
--------- 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 ts Salt
1/3 c Sour Cream
3 Eggs; Large
3 Bacon; Strips
1 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
1/2 c Sour Cream

Method:

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.