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.

This recipe was downloaded from The permanent address of this recipe is

© 20072010 All rights reserved