How to make it

  • 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 boiled 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 warm on a serving platter.
  • Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens.
  • Add warm veal rolls and heat through.
  • Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with sauteed spatzle.

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