Bavarian Veal is a traditional dish with deep roots in the Bavaria region of Germany. This dish reflects the richness of German cuisine, combining home cooking techniques with intense and comforting flavors. In Latin America, although it is not a typical dish, it is recognized and adapted in some areas under names that vary by country, but it is commonly simply called "Stuffed veal" or "Veal roll." In Mexico, for example, it might be found on high-end restaurant menus or in family versions with local ingredients. The recipe stands out for its special preparation method where the veal is rolled with bacon and egg, giving it a unique texture and flavor.
The tradition of rolling meats to preserve juices and flavors comes from ancient European cuisine, and Bavarian Veal is an excellent example of how a simple preparation can be transformed into a sophisticated dish through the proper use of spices, techniques, and side dishes like mashed potatoes, which perfectly complement the meal.
How to prepare Bavarian Veal
Pat the veal dry with paper towels.
Roll it in a mixture of salt, sugar, white pepper, and mustard.
Place a slice of bacon on top of each piece of veal.
Place a whole, uncut egg on top of the bacon.
Roll each slice of veal and tie it with kitchen twine.
Heat oil in a skillet and brown the veal rolls well on all sides.
Add onion.
Sauté for 3 minutes.
Add the hot broth.
Cover and simmer gently for 25 minutes.
Remove the veal from the skillet.
Remove the twine from the veal and keep the veal warm on a serving platter.
Add tomato paste to the pan juices.
Stir.
Mix the flour and red wine well to remove all lumps.
Add to the sauce and cook until the mixture thickens.
Add the warm veal rolls and heat through.
Before serving, place the veal rolls on a platter, pour the sauce over the rolls, and serve with mashed potatoes.
