340 veal stock recipes

Pan-seared filet mignon on a bed of crispy pancetta, finished with a rich Marsala wine and beef stock reduction. An elegant Italian-inspired dinner for six, ready in one hour.

Stuffed flank steak with marsala mushroom sauce: Italian braciole-style pinwheel rolled around pork, pancetta, spinach, currants, and provolone, then finished in a porcini-marsala sauce.

Classic French onion soup with caramelized onions, Dijon mustard, and cognac flambe. Topped with toasted bread and broiled Gruyere cheese.

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.

Albondigas-style Mexican meatball soup with rice-studded beef meatballs, fresh mint, cumin, and a tomato broth packed with carrots and zucchini. Topped with salsa and a swirl of sour cream.

Oven-braised beef stew with red wine, mushrooms, tomatoes, and rosemary. The beef browns at high heat first, then slow-cooks in a rich, saucy broth until fork-tender.

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.

Slow braised venison with current and earthy Chanterelle mushrooms.

Tuscan peasant soup with sliced Italian sausage, zucchini, celery, basil, and tomato in a rich beef broth. Slow cooker comfort that perfumes the whole house. Served with garlic-buttered French toast.

Gulyassuppe: a Viennese-style goulash soup with paprika, caraway, marjoram, stewing beef, potatoes, bacon, and sliced frankfurters. Hearty Central European soup finished with lemon juice.

A warm beef and bacon stew is served over pasta. It's delicious and fills you up. A great fall or winter dish.

Hearty pasta e fagioli with ground beef, red and white kidney beans, and tender vegetables simmered in a rich tomato-beef broth with shell pasta.

Kangaroo strips wok-tossed with baby bok choy in a chilli black bean sauce made with rice wine, soy sauce, ginger, and fish sauce. A fast Australian-Asian fusion stir-fry ready in 35 minutes.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

A tasty and scrumptious chicken dish which can be simmered all day long to perfection.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.