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  Recipe Home » German » Barvarian Veal
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  Barvarian Veal
  Category: German
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 328
Ingredients:
1 lb Veal, cut in 4 thin slices
1/2 tsp Salt
1/8 tsp Sugar
1/2 tsp Pepper, white
1 tbsp Mustard, dijon style
4 each Bacon, slices
4 each Eggs, large, hard cooked
2 tbsp Vegetable oil
1 each Onion, medium, diced
3/4 cup Beef bouillon, heated
1 tbsp Tomato paste
2 tbsp Unbleached flour
1/4 cup Red wine
Instructions:
Dry veal on paper towels. Roll in a mixture of salt, sugar, white
pepper, and mustard. Place a bacon slice on top of each piece of
veal. Place an unsliced egg on top of the bacon. Rollup each slice of
veal (jelly-roll fashion) and tie together with string. Heat oil in
frypan and brown veal rolls well on all sides. Add onion; saute for 3
minutes. Add the hot bouillon; cover and simmer gently 25 minutes.
Remove the veal from the pan. Remove the strings from the veal and
keep veal warm on a serving platter. Add tomato paste to the pan
drippings; stir. Thoroughly mix flour and red wine to remove all
lumps. Add to sauce and cook until mixture thickens. Add warm veal
rolls and heat through. Before serving, place veal rolls on a
platter, pour sauce over the rolls and serve with pureed potatoes.
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