Bavarian veal rolls filled with a hard-boiled egg and bacon, served with a tomato, beef and red wine pan sauce. This recipe uses dry mustard to season the veal.
1 pound veal, thinly 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-boiled 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 sauté 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 hot, cooked noodles.
Makes 4 servings.