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Bavarian Veal recipe

Bavarian veal rolls, each filled with awhole, hard-cooked egg and slices of bacon, served over cookednoodles with a savory tomato-seasoned beef and red wine sauce.

Recipe: Bavarian Veal

1 pound veal, sliced
1/2 teaspoon salt
1/8 teaspoon granulated sugar
1/2 teaspoon white pepper
1 tablespoon dry mustard
4 slices of bacon
4 hard-cooked eggs
2 tablespoons vegetable oil
1 onion, chopped
3/4 cup beef broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/4 cup red wine
Cooked noodles for accompaniment

  • Roll sliced veal in a mixture of salt,sugar, white pepper, and dry mustard. Divide strips of baconand whole hard-boiled eggs over the veal. Roll-up the slicesof veal, jelly-roll fashion, and tie together with string.
  • Heat oil in a skillet and brown the vealrolls on all sides. Add chopped onion and saute for 3 minutes.Add beef broth, cover, and simmer for 25 minutes.
  • Remove the veal and discard the string.
  • Add tomato paste and flour to the pandrippings; stir in red wine. Add to the sauce and cook untilthick. Add the warm veal rolls and heat through.
  • Serve with cooked noodles

    Makes 4 servings.


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