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Name: Barvarian Veal
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 1 lb Veal; cut in 4 thin slices; 4 Eggs; large, hard cooked; 1/4 c Red wine; 1 tb Tomato paste; 2 tb Vegetable oil; 1 Onion; medium, diced; 4 Bacon; slices; 1/2 ts Salt; 1/2 ts Pepper; white; 1 tb Mustard; dijon style; 1/8 ts Sugar; 3/4 c Beef bouillon; heated; 2 tb Unbleached flour

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INGREDIENTS

1 lb Veal; cut in 4 thin slices
4 Eggs; large, hard cooked
1/4 c Red wine
1 tb Tomato paste
2 tb Vegetable oil
1 Onion; medium, diced
4 Bacon; slices
1/2 ts Salt
1/2 ts Pepper; white
1 tb Mustard; dijon style
1/8 ts Sugar
3/4 c Beef bouillon; heated
2 tb Unbleached flour

Servings

INSTRUCTIONS

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; saute 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.

NOTES

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Barvarian Veal

1 lb Veal; cut in 4 thin slices
4 Eggs; large, hard cooked
1/4 c Red wine
1 tb Tomato paste
2 tb Vegetable oil
1 Onion; medium, diced
4 Bacon; slices
1/2 ts Salt
1/2 ts Pepper; white
1 tb Mustard; dijon style
1/8 ts Sugar
3/4 c Beef bouillon; heated
2 tb Unbleached flour

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; saute 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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Nutrition

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Serving Size: 1 Serving (165g)
Recipe Makes: 4 Servings

Calories: 94
Calories from Fat: 42 (45%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 98.6mg		3 %
Potassium 175.7mg		5 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 6.3g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 94

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