Schwalbennester (Bavarian Veal) is a traditional German recipe (from the region of Bavaria) for a classic dish of veal topped with mustard and filled with bacon and an egg that's simmered in beef stock and vegetables before being served with a sauce made from the stock, red wine and tomato puree. The full recipe is presented here and I hope you enjoy this classic German version of: Bavarian Veal (Schwalbennester).
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Ingredients:
450g veal, sliced into 4 thin slices
1/2 tsp salt
1/8 tsp sugar
1/2 tsp white pepper
1 tbsp Dijon mustard
4 slices of bacon
4 large, hard-boiled, eggs, peeled
2 tbsp vegetable oil
1 medium onion, diced
180ml beef stock, hot
1 tbsp tomato purée
2 tbsp unbleached flour
60ml red wine
Method:
Blot the veal dry with paper towels then mix together the salt, sugar, white pepper and mustard and use to spread over the upper side of the meat. Place a slice of bacon on top of the mustard mix then top with a whole egg. Roll each slice of veal around the egg then secure with string.
Heat the oil in a frying pan, add the veal rolls and brown well all over. Add the onion and fry for 3 minutes then stir-in the hot stock. Bring the mixture to a simmer, cover the pan and cook gently for 25 minutes, or until the veal is cooked through and tender.
Remove the veal from the pan, cut away the string then set aside, covered, on a heated plate to keep warm. Meanwhile, stir the tomato purée to the liquid remaining in the pan. Whisk together the flour and red wine until smooth and add this to the pan as well. Bring to a boil, reduce to a simmer then cook until the sauce thickens. Return the veal rolls to the pan and allow to heat through then transfer to a plate, spoon the sauce over the top and serve with creamed, mashed, potatoes.
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