Barvarian Veal

90 minutes Prep: 30 minutes Cook: 60 minutes

349 calories per serving view nutrition facts

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1	pound	veal	cut in 4 thin slices
1/2	teaspoon	salt
1/8	teaspoon	sugar
1/2	teaspoon	white pepper	white
1	tablespoon	prepared mustard	dijon style
4	each	bacon	slices
4	large	eggs	large, hard cooked
2	tablespoons	vegetable oil
1	medium	onion	diced
3/4	cup	beef bouillon	heated
1	tablespoon	tomato paste
2	tablespoons	flour, unbleached all-purpose
1/4	cup	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; sauté 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.

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Serving Size 212g

Amount per Serving

Calories 349 57% of calories from fat