432 veal recipes

Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.

The classic Italian cold veal dish reimagined over pasta. Tender braised veal sliced thin over noodles tossed in a silky tuna-anchovy sauce with capers and parsley.

Tender veal shoulder braised in Burgundy wine with bacon, shallots, mushrooms, and carrots until fall-apart rich. Chef Galati's spezzatino is Italian comfort food at its most soul-warming.

Keftethes from Pontos, Greek meat patties with veal, pork, fresh herbs, tomato, and vinegar. Shallow-fried until puffed and golden, served with fried potatoes.

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.

Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

Veal chow mein casserole baked with tomato soup, Worcestershire sauce, and bean sprouts, served over crispy noodles. A retro American-Chinese comfort dish.

Roquefort meat loaf rolls a three-meat blend of beef, pork and veal around a creamy Roquefort and bread filling, jelly-roll style. Sliced like a pinwheel for a dinner-party meatloaf with serious blue cheese punch.

Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.

Bacon-topped meatloaf made with a classic mix of ground beef, pork and veal, seasoned with marjoram, oregano and basil. Shaped into round loaves and crossed with bacon for a crisp, salty crust.

Authentic Bavarian Weisswurst made from ground veal and pork shoulder, seasoned with mace, mustard seed, white pepper, and parsley. Stuffed into hog casings and poached for a traditional Munich breakfast sausage.

A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.