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Barvarian Veal

 

35

Yield

4

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Low Carb
 

Ingredients

1 pound veal
cut in 4 thin slices
½ teaspoon salt
teaspoon sugar
*
½ 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 onions
diced
¾ cup beef stock
heated
1 tablespoon tomato paste
2 tablespoons unbleached all-purpose flour
¼ cup red wine
*

Directions

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 puréed potatoes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 34957% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 301mg 100%
Sodium 764mg 32%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 58g
Vitamin A 6% Vitamin C 5%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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