Summary

Ingredients

• 4 slices bacon, 50 g each
• 4 thin veal schnitzel
• 4 egg (s), hard-boiled, peeled eggs
• 40 g butter
• 1 onion (s)
• 250 ml meat stock, instant, hot
• 0.5 liter ½ sour cream
• salt and pepper
• 2 tablespoon, leveled wheat flour
• 1 small bunch parsley

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Instructions

1. Wash the schnitzel, pat dry, if necessary pat a little flat and season with salt and pepper.
2. Place a slice of bacon and an egg on each veal schnitzel, roll up the meat from the narrow side and hold together with a roasting needle or kitchen twine.
3. Heat the butter in a pan and fry the roulades well on all sides.
4. Peel the onion, dice it finely, add it to the roulade and let it stew.
5. Gradually pour in 1/8 l of the hot meat stock, turning the veal rolls from time to time. Simmer in about 20 minutes.
6. Remove the needles or twine and keep the roulades warm.
7. Pour the roast set through a sieve, add the remaining stock, bring to the boil and thicken with the cream and flour. Season the sauce with salt and pepper and heat the roulades in the sauce for another 5 minutes.
8. Serve and garnish with washed, plucked parsley.
9. Spaetzle go very well with it. After cooking, my grandmother still swirled this a little in the pan that she had previously used for frying and cooking sauce.
10. An old recipe from my grandmother, so far it has tasted everyone who I have served it.