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Bavarian Veal recipe (Meat)

Yield: 4 servings

4   veal cutlets (1 pound)
1 tablespoon Dijon-style mustard
½ teaspoons salt
¼ teaspoons sugar
0.12 teaspoons white pepper
4   slices bacon
4   large, hard cooked eggs
2 tablespoons vegetable oil
1   medium onion, chopped
¾ cups beef broth, heated
1 tablespoon tomato paste
2 tablespoons all-purpose flour
¼ cups red wine

Posted by Joan2007 on Feb 26, 2008


Dry veal on paper towels. Pound veal between to sheets of waxed paper to ¼-inch thick.

Combine mustard, salt, sugar and pepper. Spread over cutlets.

Place a bacon slice on top of each piece of veal. Place a whole, unsliced cooked egg on top of the bacon. Roll up each slice of veal jelly-roll fashion and tie together with string.

Heat oil in skillet and brown veal rolls well on all sides. Remove and set aside.

Add onion to skillet; saute for 3 minutes or until softened. Return veal rolls to skillet; add the hot broth; cover and simmer gently 25 minutes.

Remove veal rolls from the pan. Remove the strings and place on a serving platter. Keep warm

Add tomato paste to the pan drippings; stir. Whisk together flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Serve sauce ladled over veal rolls.

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