Barvarian Veal

Total Time: 28 mins

Ingredients

• Servings: 4
• 1 lb veal, cut in 4 thin slices
• 1/2 teaspoon salt
• 1/8 teaspoon sugar
• 1/2 teaspoon pepper,
• 1 tablespoon mustard, dijon style
• 4 slices bacon
• 4 large eggs, hard cooked
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3/4 cup beef bouillon, heated
• 1 tablespoon tomato paste
• 2 tablespoons unbleached flour
• 1/4 cup red wine

Recipe

• 1 dry veal on paper towels.
• 2 roll in a mixture of salt, sugar, pepper, and mustard.
• 3 place a bacon slice on top of each piece of veal.
• 4 place an unsliced egg on top of the bacon.
• 5 rollup each slice of veal (jelly-roll fashion) and tie together with string.
• 6 heat oil in frypan and brown veal rolls well on all sides.
• 7 add onion; saute for 3 minutes.
• 8 add the hot bouillon; cover and simmer gently 25 minutes.
• 9 remove the veal from the pan.
• 10 remove the strings from the veal and keep veal warm on a serving platter.
• 11 add tomato paste to the pan drippings; stir.
• 12 thoroughly mix flour and red wine to remove all lumps.
• 13 add to sauce and cook until mixture thickens.
• 14 add warm veal rolls and heat through.
• 15 before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes.