4 servings

Ingredients
1 1/4 lb veal round 600 g  - eye of round is less expensive than inside round 
3 tablespoons butter
3 shallots
1 cognac
3/4 cup Crème fraîche* or sour cream 200 ml
18 oz mushrooms 500 g
salt and pepper

*Crème fraîche  is a matured cream that contains between 30% to 40% fat. It originated in Normandy, one of the strongholds of the French dairy manufacture. This delicate yet flavorful product is similar to the American sour cream, thick with hints of tanginess and nutty flavours. Crème fraîche is the staple companion for caviar, smoked salmon, and many other gourmet products.

Stroganov:, surname of a prominent line of Russian nobility

Directions

Chop the shallots finely and cook them gently in 1 tablespoon butter until soft and translucent.
Wash and thinly slice the mushrooms; add to the shallots and continue cooking over low heat.
Cut the veal into thin strips and brown in the remaining butter.
Keep warm.
Add the cognac and cream to the mushrooms.
Season with salt and pepper and cook gently until the sauce is smooth and slightly thickened.

To serve, spoon the sauce over the veal and accompany with steamed broccoli.

Recipe Source: the World Wide Gourmet

4 servings
Ingredients
1 lb. 5 oz. Veal Scallopini 600 g
9 oz fresh mushrooms, sliced 250 g
1 onion, thinly sliced
1 tablespoon oil
3/4 cup white wine 200 ml
3/4 cup heavy cream 200 ml
4 teaspoons butter  20 g
8 teaspoons flour 20 g 
salt and pepper

Directions
Sauté the meat in very hot oil and brown on both sides ( about 20seconds per side)
Add the mushrooms and onion.
Season with salt and pepper
Sauté everything;
Add the wine and cream.
Blend in the the butter combined with the flour.
Bring to a boil and remove from the heat once the sauce has thickened.

Recipe source: theworldwidegourmet.com

4 servings

Ingredients
4 veal kidney
salt and pepper
60 gm butter
4 finely diced shallots
6 tablespoons French Apple Brandy (Calvados)
2/3 cup 35% cream
2 tablespoons Dijon mustard
60 gm chervil

Directions
Clean the kidneys, removing all fat and sinews.
Cut them down the middle and then into 2-centimetre pieces.
Season the pieces with salt and pepper.
Put half the butter into a pan over a high heat.
As soon as the butter begins to foam, add the kidneys.
Leave them to brown and turn after about 2 minutes.
After 5 minutes, lift the kidneys on to a plate and keep them warm.
Put the shallots into the pan with the French Apple Brandy and scrape any brown pieces from the bottom of the casserole.
Be careful not to overheat the casserole so that the calvados bursts in to flames.
Add the cream and allow to simmer for a couple of minutes, beating all the while.
Pass the sauce through a fine sieve.
Add the Dijon mustard and stir well.
Return the sauce to the heat, add the kidneys.
Season to taste with salt and pepper and add the chervil.
Serve on warm plates with plain boiled potatoes with parsley.

Ingredients
4 Veal kidneys
1/4 cup Flour
2 tablespoons Butter
2 tablespoons Port wine
1/2 teaspoon salt
1/4 teaspoon Freshly ground pepper
1 pinch Grated nutmeg
1 tablespoon chopped parsley
6 slices French bread fried in butter

Directions
Remove outer skin from kidneys and cut them into slices 1/2-inch thick.
Dredge with flour. In large, heavy skillet, heat butter.
Add kidneys and cook over brisk flame, turning often, for 10 minutes, or until browned on all sides (do not overcook).
Remove meat to heated serving dish and keep warm.
To pan, add port wine, salt, pepper, and nutmeg, and heat, stirring until the brown parts which stick to the bottom of pan are dissolved.
Do not allow to boil.
Pour over meat.
Sprinkle with parsley.
Garnish with fried bread. Serve hot.

Suggested Wine: A light red wine; chilled dry white wine; or a rose wine.

serves 4

Ingredients
1 very white veal kidney
2 large onions
2 slices of smoked bacon
6 tablespoons cream 100 ml
3 tablespoons cognac
3 tablespoons chicken stock or water
6 tablespoons butter 100 g
3 1/2 oz mushrooms (ceps or porcini) 100 g
flat leaf parsley
salt and pepper

Directions
Peel and wash the onions; hollow them out as you would for a stuffed tomato.
Reserve the top and trimmings.
Cook the onions in lightly salted simmering water for 6 minutes.
Drain and sauté gently in a skillet with butter, salt and pepper for 5 minutes.
Peel and wash the mushrooms; slice them and sauté them in butter.
Keep warm.
Sear the kidney in butter for 6 minutes; season with salt and pepper.
Degrease the pan and let rest for 5 minutes.
Deglaze the pan with the cognac.
Add the onion trimmings; deglaze with chicken stock or water.
Cook for 3 minutes and add the cream.
Cook the smoked bacon in an ungreased pan; set aside.
Spoon some sauce onto the plates; place an onion in the center and fill with the mushrooms.
Halve the kidney lengthwise and place on the onion along with the bacon; replace the top of the onion.
Garnish with flat leaf parsley.

Recipe Source : Worldwide Gourmet

Serves 4

Ingredients
1-1/2 lbs veal stew ( 800g) cut into 1-1/2-inch pieces (4cm)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 can (14-1/2 ozs) diced Italian-style tomatoes, un-drained
2/3 cup ready-to-serve chicken broth
2 cloves garlic, minced
2 medium green bell peppers cut into thin strips
hot cooked rice
grated Parmesan Cheese

Directions
Combine flour, salt and pepper.
Lightly coat veal with seasoned flour; reserve remaining flour.
Heat oil in Dutch oven over medium heat until hot.
Brown 1/2 of veal; remove from Dutch oven.
Brown remaining veal and remove.

Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven.
Return veal to Dutch oven; bring to a boil.
Reduce heat; cover tightly and simmer 45 minutes.
Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.

Serve stew over rice; sprinkle with cheese, as desired.

Recipe Source: vealmadeeasy.com

Ingredients
1 1/2 lb veal diced    650g
salt & freshly ground pepper
2 tablespoons plain flour
1 tablespoon Bertolli light olive oil
1 red onion, halved, sliced
2 garlic cloves, chopped
2 tablespoons smoked paprika
1 cup button mushrooms, halved 250 g
1 red capsicum, cut into 1 inch (2 cm) pieces
1/2 cup chicken stock (125ml)
1/2 cup fresh continental parsley leaves (125ml)
pasta bows, to serve

Directions
Season the flour with salt and pepper and place in a plastic bag.
Add the veal to the bag and shake to coat evenly.
Heat oil in a large saucepan over a medium-high heat.
Add veal and cook 3 minutes or until browned.

Reduce the heat to medium-low and add the onion and garlic.
Cook stirring, for 2 minutes or until the onion is soft.
Add the paprika, mushrooms and capsicum and cook for 1 minute.
Add the stock and reduce the heat to low.
Cover and simmer for 10 minutes or until the meat is tender.

Meanwhile, cook the pasta in a saucepan of boiling water according to packet instructions or until al dente.

Serve the paprika veal on the pasta scattered with the parsley leaves.

Ingredients
4 French-cut veal chops (about 12oz – 375g each), 1¼ inches thick
1 tablespoon Dijon mustard
1 tablespoon chopped fresh lemon thyme
salt and cracked black pepper
2 tablespoons olive oil

Lemon olive salsa:
1/3 cup chopped parsley
2 tablespoons capers
1 clove garlic, peeled
1 teaspoon grated lemon rind
3 anchovy fillets
2 tablespoons fresh breadcrumbs
1/2 cup olive oil
1 tablespoon lemon juice
¼ cup chopped green olives
salt and freshly ground pepper

Directions
Rub chops with mustard and sprinkle with lemon thyme. Marinate for 1 hour. Season with salt and cracked pepper.

Preheat oven to 450 F (230 C).
Heat oil in a large ovenproof skillet over medium-high heat.
Sear chops for 2 minutes per side.

Transfer skillet to oven and roast chops for 10-12 minutes or until chops are just pink inside.
Combine parsley, capers, garlic, lemon rind, anchovies and breadcrumbs in a food processor.
Process until finely chopped.
Add oil and lemon juice and process until just combined.
Remove from food processor and stir in chopped olives, salt and pepper.

Serve veal chops with salsa and a mushroom risotto.

Recipe Source: Lucy Waverman’s from Globe Life

Total preparation and cooking time: 1 hour
4 servings

Ingredients
1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick
3 cups veal stock or chicken broth
1 cup white wine
4 tablespoons butter, divided
8 oz thinly sliced shiitake mushrooms 225g
3/4 cup thinly sliced sun-dried tomatoes, packed in oil, patted dry
1/4 cup minced shallots
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups diced tomatoes
1/4 cup thinly sliced fresh basil leaves

Directions

Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.

Heat 2 tablespoons butter in large nonstick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.

Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.

Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.

Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.

Note: Recipe adapted from Chef Tony Tammero of Palm Restaurant, New York, NY

Nutrition information per serving: 378 calories; 18 g fat (9 g saturated fat; 6 g monounsaturated fat); 118 mg cholesterol; 713 mg sodium; 15 g carbohydrate; 4.2 g fiber; 30 g protein; 13.6 mg niacin; 0.5 mg vitamin B6; 1.1 mcg vitamin B12; 3.0 mg iron; 12.5 mcg selenium; 3.6 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6 and zinc; and a good source of fiber, vitamin B12, iron and selenium.

Veal & Vegetable Lasagna

Takes 1-3/4 hours.
9 servings.

Ingredients
1 1/2 lbs ground veal
2 teaspoons olive oil
2 large yellow bell peppers, cut into sixths
1 package (10 ounces) fresh spinach, torn 1/2 teaspoon salt
1 jar (26 to 28 ounces) prepared garlic and mushroom pasta sauce
1 can (14-1/2 oz ) diced tomatoes, undrained 10 uncooked lasagna noodles (not oven-ready)
4 cups shredded smoked mozzarella cheese

Directions
Heat oven to 375°F.
Heat oil in large nonstick skillet over medium heat. Add peppers; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
Remove from skillet; set aside.
Add spinach to same skillet; cook and stir 1 minute or until slightly wilted.
Drain excess liquid.
Remove from skillet; set aside.

Brown ground veal in same skillet over medium heat 7 to 8 minutes or until veal is no longer pink, breaking up into 1/2-inch crumbles.
Pour off drippings. Season with salt.
Stir in pasta sauce and tomatoes.

Spread 2 cups sauce mixture in 13 x 9-inch baking dish.
Place 4 noodles lengthwise and 1 noodle crosswise (break noodle to fit) in a single layer; press lightly into sauce. Layer spinach over noodles.
Arrange peppers in single layer over spinach.
Sprinkle with half of cheese. Spread 2-1/2 cups sauce over cheese.
Cover with remaining noodles; press lightly into sauce.
Spread remaining sauce over noodles.

Cover with aluminum foil; bake in 375°F oven 1 hour.
Remove from oven. Sprinkle with remaining cheese.
Tent with aluminum foil; let stand 15 minutes before cutting.

Cooks Tips: One (10-ounce) package frozen leaf spinach, defrosted and drained well, may be substituted for fresh spinach. Regular mozzarella cheese may be substituted for smoked mozzarella.

Nutrition information per serving: 407 calories; 32 g protein; 36 g carbohydrate; 14 g fat; 3.8 mg iron; 745 mg sodium; 88 mg cholesterol.

Recipe Source — Veal Made Easy