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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Bavarian Veal
Difficulty Level: Hard
Recipe Id: GER104

Bavarian Veal

  • 1 lb veal; cut in 4 thin slices

  • 1/8 teaspoon sugar

  • 1 tablespoon mustard; dijon style

  • 4 eggs; large, hard cooked

  • 1 onion; medium, diced

  • 1 tablespoon tomato paste

  • 1/4 cup red wine

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper; white

  • 4 bacon; slices

  • 2 tablespoon vegetable oil

  • 3/4 cup beef bouillon; heated

  • 2 tablespoon unbleached flour

  1. Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard.
  2. Place a bacon slice on top of each piece of veal.
  3. Place an unsliced egg on top of the bacon.
  4. Rollup each slice of veal (jelly-roll fashion) and tie together with string.
  5. Heat oil in frypan and brown veal rolls well on all sides.
  6. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes.
  7. Remove the veal from the pan.
  8. Remove the strings from the veal and keep veal warm on a serving platter.
  9. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps.
  10. 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.

Yield: 4 servings


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