ID:707
Recipe Name:Barvarian Veal
Name:
Email:
Date:
Category: Appetizers
Category: Appetizers
Nationality: German
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Number of servings: 4
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
1 lb veal,cut in 4 thin slices
1/8 t sugar
1 T mustard,dijon style
4 eggs,large, hard cooked
1 onion,medium, diced
1 T tomato paste
1/4 c red wine
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Right Ingredients:
1/2 t salt
1/2 t pepper,white
4 bacon,slices
2 T vegetable oil
3/4 c beef bouillon,heated
2 T unbleached flour
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| Cooking
Instructions: |
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.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
4
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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