236 veal chop recipes

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.

In other parts of Central Asia this dish is made with red beans and I have it made with beef, horse, camel, chicken, and venison for the meat instead of the lamb. It is excellent anyway it comes.

Grillel Chicken Breasts with Wild Mushroom & Bourbon Sauce recipe

Tender lamb chunks braised with turmeric, cardamom, and nutmeg, then folded with wilted spinach and tangy yogurt. This Afghan stew packs warm spice and bright citrus over fluffy rice pilaf.

Veal fricassee with fiddleheads gently simmers cubed veal in white wine and cream with onions and fresh chervil, finished with tender spring fiddlehead ferns. Elegant French country dinner.

Braised Lamb Shanks with Roasted Garlic& White Beans recipe

Happy family stew braises beef chuck with plum tomatoes, green chilies, cumin, oregano, and Worcestershire for hours into a rich Tex-Mex-leaning beef stew. Served over rice for a one-pot crowd dinner.

Oven-braised beef stew with toasted cumin, chili powder, red wine, crushed tomatoes, pearl onions, and green olives. A Southwestern spin on classic stew with deep, earthy warmth in every spoonful.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Meat filled green peppers in a spicy tomato cream sauce. A hand me down family recipe that I have greatly modified & finally written down.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.

Hearty loaded baked potato soup with seared round steak, Dijon mustard, Monterey Jack cheese, and cumin-spiced broth. A stick-to-your-ribs bowl that simmers low and slow until the beef is fork-tender.

Ginger beef stir-fry with fresh ginger, garlic, green pepper, celery, and tomatoes in a savory soy-cornstarch sauce. A fast wok dinner served over hot rice.

A succulent and savory beef stew that's made with carrots, irish potatoes and juicy tomatoes.