Kalbsbrust mit Krauterfullung (Veal Breast with Herb Stuffing)
Kalbsbrust mit Krauterfullung (Veal Breast with Herb Stuffing) is a traditional German recipe for a classic dish of veal breast stuffed with a mix of bacon, onion, mushrooms, herbs, minced beef, eggs and sour cream that's oven roasted and served with a beef stock, cornflour and sour cream sauce. The full recipe is presented here and I hope you enjoy this classic German version of: Veal Breast with Herb Stuffing (Kalbsbrust mit Krauterfullung).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
For the Herb Stuffing:
3 slices of bacon, diced
1 medium onion, diced
120g mushrooms, chopped
5g fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tsp dried tarragon, crumbled
1 tsp dried basil, crumbled
250g lean beef, minced
75g dry breadcrumbs
3 large eggs
80ml sour cream
1/2 tsp salt
1/4 tsp freshly-ground pepper
For the Meat:
either 1.5kg boned veal breast, or 2kg leg of veal, boned
1/2 tsp salt
1/4 tsp pepper
1 tbsp oil
500ml beef stock, hot
2 tbsp cornflour (cornstarch)
120ml sour cream
Method:
Begin with the stuffing: Add the bacon to a frying pan and cook until it just renders its fat. Add the onion and cook for a further 5 minutes before adding the mushrooms to the pan. Continue frying for a further 5 minutes then take the mixture off the heat and set aside to cool.
Once cold, transfer to a mixing bowl then add the herbs, minced beef, breadcrumbs, eggs and sour cream. Mix thoroughly then season with salt and black pepper, to taste and bring together as a single mass.
Now begin on the veal. Using a very sharp knife cut a pocket in the meat that's large enough for all the stuffing. Gently ease the stuffing mixture into the pocket you created then either sew the pocket closed with butcher's twine or secure with cocktail sticks or toothpicks. Season the outside of the meat by rubbing with salt and black pepper then set aside for 10 minutes.
Add the oil to a large heat-proof casserole (or Dutch oven) and when hot add the meat and fry for a few minutes on all sides to colour the meat. Transfer to an oven pre-heated to 180°C and roast for about 90 minutes, basting occasionally with the hot beef stock.
When the meat is ready, set the meat aside to keep warm and place your casserole on the hob. Add the remaining meat stock and use a spoon or spatula to scrape up any meat drippings from the bottom. Bring the contents of the pan to a simmer then whisk together the cornflour and sour cream until smooth. Add to the contents of the pan, stirring thoroughly to combine. Return to a simmer and keep cooking the sauce until thickened.
Remove the twine or cocktail sticks, slice the veal and arrange on a plate. Serve the sauce separately.
)
Click on the image, above to submit to Pinterest.