Bavarian veal rolls, each filled with awhole, hard-cooked egg and slices of bacon, served with a savorytomato-seasoned beef and red wine sauce.
Recipe: Bavarian Veal
4 veal cutlets (1 pound)1 tablespoon Dijon-style mustard
Dry veal on paper towels. Pound veal betweento sheets of waxed paper to 1/4-inch thick.
Combine mustard, salt, sugar and pepper.Spread over cutlets.
Place a bacon slice on top of each pieceof veal. Place a whole, unsliced cooked egg on top of the bacon.Roll up each slice of veal jelly-roll fashion and tie togetherwith string.
Heat oil in skillet and brown veal rollswell on all sides. Remove and set aside.
Add onion to skillet; saute for 3 minutesor until softened. Return veal rolls to skillet; add the hotbroth; cover and simmer gently 25 minutes.
Remove veal rolls from the pan. Removethe strings and place on a serving platter. Keep warm
Add tomato paste to the pan drippings;stir. Whisk together flour and red wine to remove all lumps.Add to sauce and cook until mixture thickens. Serve sauce ladledover veal rolls.
1/2 teaspoon salt
1/4 teaspoon granulated sugar
1/8 teaspoon white pepper
4 slices bacon
4 large, hard-cooked eggs
2 tablespoons vegetable oil
1 medium onion, chopped
3/4 cup beef broth, heated
1 tablespoon tomato paste
2 tablespoon all-purpose flour
1/4 cup red wine
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