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

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

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

Makes 4 servings.