Veal Breast with Herb Stuffing
Submitted by Fearless
German-style stuffed veal breast packed with bacon, mushrooms, ground beef, and fresh herbs, slow-roasted and served with a rich sour cream pan gravy. A show-stopping roast for 10.
YIELD
10 servingsPREP
20 minCOOK
2 hrsREADY
3 hrsIf you want a centerpiece roast that fills the house with the smell of bacon and herbs for hours, this is the one.
A whole veal breast gets a deep pocket cut into it, then packed with a hearty stuffing of bacon, onion, mushrooms, ground beef, and a four-herb mix of parsley, dill, tarragon, and basil. Breadcrumbs, eggs, and sour cream bind it all together.
The stuffed breast roasts low and slow in a Dutch oven, basted with beef broth until the outside is deeply browned and the meat is fork-tender.
The pan drippings get scraped up and thickened with cornstarch and sour cream into a velvety gravy you’ll want to pour over everything.
Chef Tips
- Use a sharp, thin-bladed knife to cut the pocket. Go deep but don’t puncture through the other side, or the stuffing leaks out during roasting.
- Don’t overstuff. Leave room for the filling to expand. Secure the opening tightly with toothpicks or kitchen twine.
- Baste every 20 to 30 minutes with the beef broth. This keeps the veal moist and builds flavor in the pan drippings.
- Let the roast rest 15 minutes before slicing so the juices redistribute and the stuffing holds its shape.
Ingredients
Directions
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.
Rub outside with salt and pepper.
Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350℉ (180℃). oven about 1½ 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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