29 ground veal recipes

Pepper-crusted beef tenderloin tournedos with a bold pan sauce of gin, crushed juniper berries, and balsamic vinegar. An elegant 35-minute dinner for two.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.

Full-flavored borscht in 40 minutes flat, thanks to the pressure cooker. Beets, cabbage, carrots, parsnips, and tomatoes in a rich beef stock with caraway and allspice. Finished with vinegar and sour cream.

These vanilla custard macarons are loaded with vanilla flavor, the custard filling is made with milk, egg yolk and vanilla beans. If you love vanilla, you will for sure love these vanilla custard macarons.

These chocolate raspberry macarons are filled with raspberry jam.

Almond-coffee meringue cookies are sandwiched with chocolate ganache. These macarons are absolutely additive, no wonder these small sweets are so popular in Paris. After you pop one into your mouth, you want another one, and another one...

Have been making all kinds of macarons recently, certainly has become my new addiction. These chocolate macarons are sandwiched with rich-silky chocolate ganache. They melt in your mouth.

Chocolate shells are sandwiched with salted and creamy peanut butter, these macarons belong to the chocolate and peanut butter lovers.

These macarons are sandwiched with strawberry-rhubarb cream.

These lemon pie macarons will give you the flavor of the lemon meringue pie and texture of the macarons. Nothing can be happier than enjoying one of these sweets.

Creamy Cajun yam and pecan bisque pureed silky smooth with blackened seasoning, green onions, and chicken broth. A warming Southern soup ready in 45 minutes with just 7 ingredients.

Grilled pizza cooked right on the charcoal grates for a smoky, blistered, chewy-crisp crust, topped lightly with fontina, romano, fresh tomato, and basil. The bold technique that beats any oven pie.