Barvarian Veal
35
Ingredients
| 1 | pound |
veal
cut in 4 thin slices |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | 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.
Nutrition Facts
Serving Size 212g (7.5 oz)
