Schwalbennester (Barvarian Veal)
Description
This German main features Veal; Cut In 4 Thin Slices, Salt, Sugar, Pepper; White, Mustard; Dijon Style. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Dry veal on paper towels.
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Roll in a mixture of salt, sugar, white pepper, and mustard.
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Place a bacon slice on top of each piece of veal.
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Place an unsliced egg on top of the bacon.
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Rollup each slice of veal (jelly-roll fashion) and tie together with string.
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Heat oil in frypan and brown veal rolls well on all sides.
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Add onion; saute for 3 minutes.
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Add the hot bouillon; cover and simmer gently 25 minutes.
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Remove the veal from the pan.
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Remove the strings from the veal and keep veal warm on a serving platter.
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Add tomato paste to the pan drippings; stir.
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Thoroughly mix flour and red wine to remove all lumps.
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Add to sauce and cook until mixture thickens.
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Add warm veal rolls and heat through.
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Before serving,
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place veal rolls on a platter,
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pour sauce over the rolls and
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serve with pureed potatoes
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1128.6kcal
- % Daily Value *
- Total Fat 74.4g115%
- Saturated Fat 23.7g119%
- Cholesterol 546.0mg182%
- Sodium 4446.1mg186%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 1.1g5%
- Sugars 3.4g
- Protein 94.0g188%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bacon, barvarian, beef, bouillon, cooked, cut, diced, dijon, eggs, flour, frying, german, hard, heated, large, main, medium, mustard, oil, onion
