Recipes with veal
130 recipes
Veau Dans Le Chaudron (Veal Pot Roast)
Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.
Chicken Burgers with Mustard Sauce
Ground chicken and veal patties loaded with sautéed mushrooms and herbs, pan-fried and oven-crisped, then served with a punchy Dijon and English mustard sauce. Bistro-style burgers for eight.
Mushroom Ragout in Rice Ring
Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.
Veal-And-Crayfish Stew
Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.
Italian Osso Buco
Italian osso buco with veal shanks braised in white wine, French onion soup, tomato, and lemon, served with potatoes and carrots. Northern Italian comfort with melt-off-the-bone tenderness.
Veal Paprika
Veal paprika with mushrooms, sour cream, and caraway seeds cooked entirely in the microwave. A quick Hungarian-style stew served over noodles in 40 minutes.
Broiled Veal & Onions
Veal with onion, after broiling, very fresh, and nice flavour!
Veal & Mushroom Ragout
Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.
Veal Fricasse with Capers & Dill
Veal fricassee with capers and dill: tender veal in a creamy white wine sauce enriched with egg yolks, brightened with briny capers and fresh dill.
Veal Rounds with Vegetables
Butter-sauteed veal rounds topped with stewed tomatoes, asparagus spears, and fresh mushrooms, cooked gently in pan juices. An elegant one-pan entree with classic European flair.
Loin of Veal with Truffle Sauce
Loin of veal braised in butter with mushrooms, tomatoes, and marjoram, finished with a truffle sauce made by soaking chopped truffles in cognac for 1-2 hours. Serves 8.
Stovetop Chili with Tomatoes & Green Peppers
No-bean chili with a veal, beef, and pork blend simmered in canned tomatoes with chili powder, cumin, and a splash of red wine vinegar. Texas-style heat in 80 minutes.
Crown Rack of Veal
Crown rack of veal, a showpiece roast with a Romano breadcrumb crust, filled with a rich Creole-style oyster stuffing and served with a reduced pan sauce. A centerpiece for special occasions.
Bayerischer Mit Spargel (Barvarian Veal with Asparagus)
Bayerischer Mit Spargel (Barvarian Veal with Asparagus) recipe
Keftethes Apo Ton Pontos (Meat Patties From Ponti)
Keftethes from Pontos, Greek meat patties with veal, pork, fresh herbs, tomato, and vinegar. Shallow-fried until puffed and golden, served with fried potatoes.
Veal a la Madelon
Tender veal pieces browned with garlic, then braised with lemon zest, sage, and a touch of cayenne before finishing in a silky cream sauce. A refined one-hour dinner for four.
Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.
Ground chicken and veal patties loaded with sautéed mushrooms and herbs, pan-fried and oven-crisped, then served with a punchy Dijon and English mustard sauce. Bistro-style burgers for eight.
Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.
Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.
Italian osso buco with veal shanks braised in white wine, French onion soup, tomato, and lemon, served with potatoes and carrots. Northern Italian comfort with melt-off-the-bone tenderness.
Veal paprika with mushrooms, sour cream, and caraway seeds cooked entirely in the microwave. A quick Hungarian-style stew served over noodles in 40 minutes.
Veal with onion, after broiling, very fresh, and nice flavour!
Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.
Veal fricassee with capers and dill: tender veal in a creamy white wine sauce enriched with egg yolks, brightened with briny capers and fresh dill.
Butter-sauteed veal rounds topped with stewed tomatoes, asparagus spears, and fresh mushrooms, cooked gently in pan juices. An elegant one-pan entree with classic European flair.
Loin of veal braised in butter with mushrooms, tomatoes, and marjoram, finished with a truffle sauce made by soaking chopped truffles in cognac for 1-2 hours. Serves 8.
No-bean chili with a veal, beef, and pork blend simmered in canned tomatoes with chili powder, cumin, and a splash of red wine vinegar. Texas-style heat in 80 minutes.
Crown rack of veal, a showpiece roast with a Romano breadcrumb crust, filled with a rich Creole-style oyster stuffing and served with a reduced pan sauce. A centerpiece for special occasions.
Bayerischer Mit Spargel (Barvarian Veal with Asparagus) recipe
Keftethes from Pontos, Greek meat patties with veal, pork, fresh herbs, tomato, and vinegar. Shallow-fried until puffed and golden, served with fried potatoes.
Tender veal pieces browned with garlic, then braised with lemon zest, sage, and a touch of cayenne before finishing in a silky cream sauce. A refined one-hour dinner for four.
