Bavarian Veal

Photo: flickr user oliworx

Ingredients

1 pound Veal, Cut In 4 Thin Slices

teaspoon Salt

teaspoon Sugar

teaspoon Pepper,White

1 tablespoon Mustard, Dijon Style

4 Bacon, Slices

4 Eggs, Large, Hard Cooked

2 tablespoons Vegetable Oil

1 Onion, Medium, Diced

cup Beef Bouillon, Heated

1 tablespoon Tomato Paste

2 tablespoons Unbleached Flour

cup Red Wine

Preparation

Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal