Barvarian Veal

This is a traditional German rouladen with a Bavarian twist. Thin veal slices get rubbed with Dijon mustard and white pepper, wrapped around a strip of bacon and a whole hard-boiled egg, then tied into neat bundles and browned before a gentle braise.

When you slice through a finished roll, you get that gorgeous cross-section: tender veal on the outside, a ribbon of bacon, and a bright egg yolk center. It looks like something from a Bavarian Gasthaus, and the flavors match. The mustard seasons the meat from the inside while the bacon renders slightly during cooking, basting the veal from within.

The pan sauce comes together quickly. Tomato paste stirred into the drippings adds color and depth, while flour mixed with red wine (no lumps, please) thickens it into a proper gravy. That gravy is meant for pureed potatoes, which soak up every drop and round out the plate.

Brown the rolls well on all sides before adding the bouillon. That sear is doing two things: locking the rolls closed and building the fond on the pan bottom that becomes your sauce base.

Chef Tips

• Pound the veal slices thin if they aren’t already. They need to be flexible enough to roll without tearing
• Tie each roll in two places with kitchen string for a secure hold during browning
• Mix the flour and wine in a separate bowl until completely smooth before adding to the pan. Dumping flour directly into hot liquid creates lumps every time
• Let the rolls rest for five minutes after removing the string so they hold their shape when sliced

Variations

• Use thinly sliced beef round instead of veal for a more traditional rouladen
• Swap the hard-boiled egg for a dill pickle spear, classic Northern German style
• Add a spoonful of sour cream to the finished sauce for extra richness