Good recipe for veal breast w/ pocket for stuffing?

Question

I made it once and forgot what I stuffed it with, and add any gravy
ideas please,,,,,,,

Answer 1

Ingredients

3 strips of bacon

½ lb ground beef 250g

1 medium onion, chopped (½ cup)

1 cup soft breadcrumbs 250ml

1 can sliced drained mushrooms (6 oz)

1/3 cup dairy sour cream 80ml

1 egg, beaten

¼ cup parsley, snipped 60ml

½ teaspoon fresh chives 2.5ml

½ teaspoon salt 2.5ml

½ teaspoon dried tarragon, crushed 2.5ml

½ teaspoon dried basil, crushed 2.5ml

a dash of pepper

3-4 lb Veal Breast, boned (1350-1800g)

3 tablespoons cooking oil 45ml

1 tablespoon cornstarch 15ml

¾ cup beef broth 190ml

¼ cup dairy sour cream 60ml

1 teaspoon dried dill weed 5ml

Directions

In a 12 inch (30cm) skillet, brown bacon till crisp; drain.

Crumble bacon; set aside.

In same skillet, cook ground beef and onions till tender, drain off excess fat.

Remove from heat. Stir in crumbled bacon, breadcrumbs, half of the drained mushrooms, the 1/3 cup sour cream, the egg, parsley, dill, salt, tarragon, basil, pepper, and chives.

With the wide end of the veal breast facing you, cut a deep slit in the long side of the breast.

Spoon stuffing into pocket.

Close meat with skewers; tie with string to secure.

In a large Dutch oven, brown meat on all sides in hot oil; drain.

Transfer meat to a roast pan; cover and roast in a 325ºF (163ºC) oven for 2-2½ hours, basting occasionally with pan drippings.

Transfer meat to warm platter; remove skewers.

Cover meat; keep warm.

If necessary, strain drippings; return to pan.

Stir cornstarch into beef broth.

Stir into remaining sour cream; add to pan along with remaining mushrooms.

Cook and stir till mixture is thickened and bubbly; cook and stir 1 minute more.

Untie roast; slice meat.

Answer 2

Petti di Vitello Ripieno (Stuffed Veal Breast)

This stuffed veal breast recipe is an example of how tasty many Italian dishes are when served either hot or cold. Leftovers are fabulous.

INGREDIENTS

1-1/2 - 2 pounds veal breast
1/4 cup capers - salted and soaked in hot water for 1 hour
1/4 cup freshly grated Parmesan cheese
2 cups coarse bread crumbs
1 large bay leaf
2 large eggs
1/2 cup fresh parsley, chopped
1/2 cup prosciutto, chopped coarsely
1/4 cup lemon juice
3 cloves garlic, chopped finely
1/2 cup extra virgin olive oil
Salt and pepper to taste

METHOD

Preheat the oven to 350° F.

Cut a pocket in the Veal breast. (A butcher can do this if this is a new operation for you). Set the breast aside for the moment.

Mix all stuffing ingredients until thoroughly amalgamated.

Pour a bit of the olive oil into veal pocket, and rub oil all over the inside of the breast with your hands. Salt and pepper the pocket to taste. Stuff veal breast with stuffing. If there is extra stuffing simply add it to the pan in the next step. Suture the veal breast with string, or with suturing steel rods used when stuffing a turkey.

Pour half the remaining olive oil into a baking pan large enough to hold the veal breast. Place stuffed veal breast in oiled baking dish, and pour remaining olive oil over breast. Rub entire breast with oil and then salt and pepper to taste. Now is the time to add whatever vegetables are desired. We usually use potatoes, carrots, yams or sweet potatoes, celery and onions. If doing this, mix these vegetables with olive oil so that they are coated with oil. Add any left over stuffing at this time.

Place pan in the oven and bake until golden brown, more if a crisp crust is desired. Depending upon the oven, the baking time can vary from 1 to 1.5 hours.

Serve hot with the vegetables. Any left over veal is very nice served either cold, or at room temperature the next day.