1 x -------herb stuffing--------

3 ea Bacon; strips

1 ea Onion; medium

4 oz Mushroom pieces; (1 can)

1/4 c Fresh parsley; chopped

1 T Dill; fresh, chopped

1 t Tarragon leaves; dried

1 t Basil leaves; dried

1/2 lb Ground beef; lean

1/2 c Bread crumbs; dry

3 ea Eggs; large

1/3 c Sour cream

1/2 t Salt

1/4 t Pepper

1 x ------------veal------------

3 lb Boned veal breast; or

4 lb Boned leg of veal

1/2 t Salt

1/4 t Pepper

1 T Vegetable oil

2 c Beef broth; hot

2 T Cornstarch

1/2 c Sour cream

Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan 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. Bast 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.