Veal Breast With Herb Stuffing

Recipe: Veal Breast With Herb Stuffing


Herb Stuffing

  • 3 ea Bacon; strips
  • 1 ea Onion; medium
  • 4 oz Mushroom pieces; (1 can)
  • 1/4 c Fresh parsley; chopped
  • 1 T Dill; fresh, chopped
  • 1 t Tarragon leaves; dried
  • 1 t 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 t Salt
  • 1/4 t Pepper


  • 3 lb Boned veal breast; or
  • 4 lb Boned leg of veal
  • 1/2 t Salt
  • 1/4 t Pepper
  • 1 T Vegetable oil
  • 2 c Beef broth; hot
  • 2 T Cornstarch
  • 1/2 c Sour cream


  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Bast occasionally with beef broth. When done, place meat on a preheated platter.
  6. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer.
  7. 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.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)