Veal Breast with Herb Stuffing Recipe

Name: Veal Breast with Herb Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅓ 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

Servings: persons

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
⅓ 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.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 each bacon strips, 1 each onions medium, 4 ounces mushrooms, canned, 1/4 cup parsley leaves chopped, and more.

Yes, Veal Breast with Herb Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Breast with Herb Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions