Bavarian Veal
1 pound veal, sliced
1/2 teaspoon salt
1/8 teaspoon granulated sugar
1/2 teaspoon white pepper
1 tablespoon dry mustard
4 strips of bacon
4 large eggs, hard-boiled
2 tablespoons vegetable oil
1 onion, chopped
3/4 cup beef broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/4 cup red wine
Cooked noodles for accompaniment
Roll sliced veal in a mixture of salt, sugar, white
pepper, and dry mustard. Divide strips of bacon and whole hard-boiled eggs over
the veal. Roll-up the slices of veal, jelly-roll fashion, and tie together with
string. Heat oil in a skillet and brown the veal
rolls on all sides. Add chopped onion and saute for 3 minutes. Add beef broth,
cover, and simmer for 25 minutes. Remove the veal
and discard the string. Add tomato paste and flour
to the pan drippings; stir in red wine. Add to the sauce and cook until thick.
Add the warm veal rolls and heat through. Serve
with cooked noodles
Makes 4 servings.