Veal Breast with Herb Stuffing

• 3 each bacon strips
• 1 each onions medium
• 4 ounces mushrooms, canned
• 1/4 cup parsley leaves chopped
• 1 tablespoon dill weed chopped
• 1 teaspoon tarragon leaves
• 1 teaspoon basil dried
• 1/2 pound ground beef, lean
• 1/2 cup bread crumbs
• 3 large eggs
• 13 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 pounds veal breast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cups beef stock hot
• 2 tablespoons cornstarch
• 1/2 cup sour cream

1. Stuffing: To prepare stuffing, dice bacon and onion.
2. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes.
3. Drain and chop mushrooms, add to frypan and cook for another 5 minutes.
4. Remove mixture from heat, let cool and transfer to a mixing bowl.
5. Add herbs, ground beef, bread crumbs, eggs, and sour cream.
6. Mix thoroughly.
7. Season with salt and pepper.
8. Veal: With a sharp knife, cut a pocket in the veal breast or leg.
9. Fill with stuffing; close opening with toothpicks.
10. Rub outside with salt and pepper.
11. Heat oil in a Dutch oven.
12. Place meat in the pan and bake in a preheated 350F (180C).
13. oven about 1 1/2 hours.
14. Bast occasionally with beef broth.
15. When done, place meat on a preheated platter.
16. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom.
17. Bring pan drippings to a simmer.
18. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly.
19. Slice veal breast and serve sauce separately.

bacon strips, onions, mushrooms, parsley, dill, tarragon, basil, ground beef, bread crumbs, eggs, sour cream, salt, black pepper, veal breast, salt, black pepper, vegetable oil, beef stock, cornstarch, sour cream

Taken from recipeland.com/recipe/v/veal-breast-herb-stuffing-44320 (may not work)