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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dry veal on paper towels. | 2. Roll in a mixture of salt, sugar, white pepper, and mustard. | 3. Place a bacon slice on top of each piece of veal. | 4. Place an unsliced egg on top of the bacon. | 5. Rollup each slice of veal (jelly-roll fashion) and tie together with string. | 6. Heat oil in frypan and brown veal rolls well on all sides. | 7. Add onion; saute for 3 minutes. | 8. Add the hot bouillon; cover and simmer gently 25 minutes. | 9. Remove the veal from the pan. | 10. Remove the strings from the veal and keep veal warm on a serving platter. | 11. Add tomato paste to the pan drippings; stir. | 12. Thoroughly mix flour and red wine to remove all lumps. | 13. Add to sauce and cook until mixture thickens. | 14. Add warm veal rolls and heat through. | 15. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	1	lb	cut	607.4680000000001	6.3467	98.3736	20.9894
salt	1/2	teaspoon		-	-	-	-
sugar	1/8	teaspoon		2.2942	0.5738	0.0	0.0
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
mustard	1	tablespoon		0.945	0.1634	0.1001	0.0147
bacon	4	slices		467.04	1.4336	14.1344	44.4528
egg	4		cooked	286.0	1.44	25.12	19.02
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		diced	44.0	10.274000000000001	1.21	0.11
beef bouillon	3/4	cup	heated	12.6	0.07200000000000001	2.052	0.396
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
flour	2	tablespoons	unbleached	45.136	3.3197	3.9322	2.1476
red wine	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.