Barvarian Veal

Title:
Barvarian Veal

Yield:
4 Servings

Categories:
German,
Meats,
Main
Dishes




Ingredients:





     1 lb Veal; cut in 4 thin slices


   1/2 ts Salt


   1/8 ts Sugar


   1/2 ts Pepper; white


     1 tb Mustard; dijon style


     4    Bacon; slices


     4    Eggs; large, hard cooked


     2 tb Vegetable oil


     1    Onion; medium, diced


   3/4 c  Beef bouillon; heated


     1 tb Tomato paste


     2 tb Unbleached flour


   1/4 c  Red wine






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini