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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
- 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.
- 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.
- Remove the veal and discard the string.
- 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.
- Serve with cooked noodles
Makes 4 servings.
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