Stuffed Breast of
Veal – Print This Recipe
Yield: Approximately 6 Servings
- Veal
Breast, boned, cut with pocket 3–4 lb / 1.36–1.81 kg
- Bacon
strips 3
- Veal
trimmings, ground 1/2 lb / 227 g
- Onion,
medium, chopped 1/2 cup / 120 mL
- Soft
breadcrumbs 1 cup / 240 mL
- Sour
cream 1 cup / 240 mL
- Egg,
beaten 1
- Parsley,
chopped 1/4 cup / 60 mL
- Chives
1/2 tsp / 2.5 mL
- Salt 1/2
tsp / 2.5 mL
- Tarragon,
crushed 1/2 tsp / 2.5 mL
- Basil,
crushed 1/2 tsp / 2.5 mL
- Pepper
pinch
- Vegetable
oil 3 Tbsp / 45 mL
- Cornstarch
1 Tbsp / 15 mL
- Brown
veal stock 6 fl oz / 180 mL
- Sour
cream 1/4 cup / 60 mL
- Dill
weed, dried 1 tsp / 5 mL
- Olive
oil 2 Tbsp / 30 mL
- Heat
oven to 325ºF / 163ºC. Heat a 12-inch skillet over medium-high heat. Add
bacon, and brown until crisp. Remove and drain. Crumble bacon and reserve.
- Heat
the same skillet over medium-heat and cook ground veal and onion until
tender. Remove from heat and drain off excess fat. Stir in crumbled bacon,
breadcrumbs, 1/3 cup sour cream, egg, parsley, chives, salt, tarragon,
basil, and pepper, mixing well to combine.
- Carefully
spoon the stuffing into the pocket of the veal breast. Close the meat with
skewers, and then, using butcher's string, tie several knots to hold the
meat securely shut.
- In a
large dutch oven, heat 2 tablespoons of oil over
medium-high heat. Brown the meat well on all sides,
about 8–10 minutes; drain. Transfer the meat to a roast pan, cover,
and place in oven for 2–2 1/2 hours, basting occasionally with pan
drippings.
- Transfer
meat to a warm platter, remove the skewers, and cover the meat.
- If
necessary, strain the drippings and return to the pan. In a separate bowl,
combine the cornstarch and the brown veal stock. Stir in the remaining
sour cream and then add this mixture to the pan. Place dutch oven over medium-high heat and cook,
stirring occasionally, until the mixture is thickened and bubbly.
- Untie
the roast and slice the meat. Serve with the finished sauce.
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