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Bavarian Veal recipe

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
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

  • 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.

    Serves 4.

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  • Comments

    1 Comment


    Fry the knuckle on all sides in a pan with some oil, allowing it to take on some colour. Add the roast vegetables, thyme and tomato paste and allow to cook before adding the veal stock and some water. Place in a pre-heated oven at 150°C. Check the meat and keep pouring stock from the bottom of the pan onto the meat to keep it moist and tasty.

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