Ingredients
- 350 degree
- 4 mushroom (pieces)
- 3 eggs
- 1 onion
- 4 lb boned leg of veal
- 3 lb boned veal breast
- 2 c beef broth
- 1/2 lb beef (ground)
- 7/8 c sour cream
- 1/2 c bread crumbs
- 1/4 c parsley (fresh)
- 1 t vegetable oil
- 2 t cornstarch
- 1 t salt
- 1/2 t pepper
- 1 t tarragon leaves
- 1 t dill
- 1 t basil leaves
- 3 slices bacon
- some salt and pepper
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.