Post by carnation037 on Jan 25, 2003 12:23:03 GMT -6
I sure hope this is the right section for veal.
answer-yes--veal is the flesh from young calves.
Veal Breast with Herb Stuffing
HERB STUFFING
3 strips bacon
1 medium onion
4 oz. mushroom pieces
1/4 cup fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon dried tarragon leaves
1 teaspoon dried basil leaves
1/2 lb. lean ground beef
1/2 cup dry bread crumbs
3 large eggs
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
VEAL
3 lb. boned veal breast OR
4 lb. boned leg of veal
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cups hot beef broth
2 tablespoon cornstarch
1/2 cup sour cream
Stuffing:
To prepare stuffing, dice bacon and onion. Cook bacon in a frying pan until
partially cooked; add onion and cook for 5 minutes. Drain and chop
mushrooms, add to frying pan 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. Baste
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.
Serves 6.
answer-yes--veal is the flesh from young calves.
Veal Breast with Herb Stuffing
HERB STUFFING
3 strips bacon
1 medium onion
4 oz. mushroom pieces
1/4 cup fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon dried tarragon leaves
1 teaspoon dried basil leaves
1/2 lb. lean ground beef
1/2 cup dry bread crumbs
3 large eggs
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
VEAL
3 lb. boned veal breast OR
4 lb. boned leg of veal
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cups hot beef broth
2 tablespoon cornstarch
1/2 cup sour cream
Stuffing:
To prepare stuffing, dice bacon and onion. Cook bacon in a frying pan until
partially cooked; add onion and cook for 5 minutes. Drain and chop
mushrooms, add to frying pan 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. Baste
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.
Serves 6.