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Recipe ingredients and directions:

serves 6

2 1/2 lbs. lean veal in 1 piece

4 large salted anchovies or 8 strips flat, canned

1 teaspoon salt

1 small onion

2 medium sized carrots

1 celery stalk with leaves, halved

1 bay leaf

1/8 teaspoon pepper

3 1/2 oz canned tuna in oil

1/4 cup olive oil

juice of 1 lemon

1 tablespoon capers (optional)

Wash anchovies in cold water, remove head, tail and backbones, and

cut into 8 strips. (Or use flat ones canned and go onto next step)

Place 4 anchovy strips on inner side of meat, roll up like jelly

roll, and tie with string. Fill a large kettle with water, add

salt, onion, carrots, celery, bay leaf and pepper. Bring to a boil

and add veal. Simmer covered until meat is tender, about 1 1/2

hours. Skim surface during cooking. Remove cooked meat from broth

and drain. Strain broth. Slice meat thin, and place slices close

together in an earthenware casserole large enough to hold meat and

sauce.

Cover casserole and set in refrigerator for 2 days. Serve veal with

the following sauce.

Pound together in a mortar the remaining 4 strips of anchovies,

and the tuna fish. Add oil, lemon juice, and capers. Blend well.

Pour over veal.

Note: This dish has a tangy and unusual taste. It will keep almost

a week if refrigerated.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 6 servings

1 onion, chopped

1 tb minced garlic

10 tb olive oil

2 lb veal loin or leg roast

6 3/4 oz can tuna, drained

24 anchovy fillets

1 c dry white wine

1 c water or chicken broth

1 ts thyme leaves

2 bay leaves

1 ts ground white pepper

1/2 lb dry pasta such as penne or small shells

2 egg yolks

salt

1/4 c capers

2 tb finely chopped parsley

Combine onion, garlic and 1 tablespoon oil in a 2-quart pot. Place

over medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6

anchovies, wine, broth, thyme, bay leaves and pepper. Cover, reduce

heat to low and cook for 45 to 50 minutes or until a meat thermometer

measures 135F. Remove the pot from the heat and let cool to room

temperature. Meanwhile, cook 1/2 pound dry pasta according to

directions. Drain, toss with 1 tablespoon oil and cool. Remove the

veal from the cooking liquid and boil liquid 5 minutes, or until

reduced by 1/2. Transfer contents of the pot to a bowl and let

cool.

Remove bay leaves, transfer the contents to a food processor, add

yolks and blend until smooth. Continue to blend, adding the remaining

1/2 cup oil in a slow steady stream. When it’s time to serve dinner,

toss the pasta with the capers, parsley and half of the sauce and

arrange on a large platter. Slice the veal very thinly and arrange

slices on the pasta. Spoon remaining sauce in a ribbon over the

veal and decorate with criss-crosses of anchovies.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1/4 cup finely chopped shallot

1 garlic clove, minced

1/2 teaspoon dried sage, crumbled

2 1/2 tablespoons olive oil

1/4 pound fresh shiitake mushrooms, stems discarded, caps sliced

1/4 pound white mushrooms, sliced

3/4 cup dry white wine

1/2 pound veal scallops (each about 1/8 inch thick)

flour seasoned with salt and pepper for dredging

2/3 cup chicken broth

1/4 cup heavy cream

2 tablespoons minced fresh parsley leaves (preferably flat-leafed)

In a heavy skillet cook the shallot, the garlic, and the sage in

1 tablespoon of the oil over moderately low heat, stirring, until

the shallot is softened, add the mushrooms and salt and pepper to

taste, and cook the mixture over moderate heat, stirring, until

the mushrooms are tender and all the liquid they give off is

evaporated. Add 1/4 cup of the wine, simmer it until it is evaporated,

and transfer the mixture to a bowl.

Dredge the veal in the seasoned flour, shaking off the excess. In

the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over

moderately high heat until it is hot but not smoking and in it saut

the veal for 1 minute on each side, or until it is golden. Transfer

the veal to a platter and keep it warm.

Add the remaining 1/2 cup wine to the skillet and deglaze the

skillet over moderately high heat, stirring and scraping up the

brown bits, until the wine is reduced to glaze. Add the broth, boil

the liquid until it is reduced by half, and stir in the cream, the

mushroom mixture, and salt and pepper to taste.

Simmer the sauce until it is thickened slightly, stir in the parsley,

and pour the sauce over the veal. Serves 2

Category: Beef Veal Recipes

Recipe ingredients and directions:

8-10 thinly sliced veal shank cutlets

flour

2 tbsp oregano

3 cloves garlic, minced or crushed

2 tsp salt

2 tsp coursely ground black pepper

1 onion, sliced

portabella mushrooms

1/2 cup wine

about 2 tbsp olive oil

Add oregano, salt and pepper to the flour. Dredge the veal cutlets

in the flour. Brown the veal cutlets in a skillet with the olive

oil. Place browned veal cutlets in a casserole. Saute’ the

mushrooms, onions and garlic in the skillet just recently vacated

by the veal cutlets. Pour wine over mushrooms, onions and garlic

and stir for just a few seconds. Pour this mixture over the veal

cutlets and place in oven 350 degrees 30 to 45 minutes.

Category: Beef Veal Recipes

Recipe ingredients and directions:

For 10 to 12 people

This may be prepared in the morning and reheated in the

evening. The veal is cooked and sliced, re-formed with a

spreading of onions and mushrooms between each slice, and

covered with a light cheeses sauce. It is reheated and browned

before serving. A red Bordeaux from the Medoc district or a

chilled white Burgundy goes very well with this.

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Roasting the veal:

A 5 pound boned and tied roast of veal

Brown the veal, and roast it for about 2-1/2 hours (to

175-degrees on a meat thermometer) in a covered casserole as

described in master recipe above. Then allow the meat to rest

for 30 minutes at room temperature; it will be carved when the

preparations which follow are ready.

_________________________________________________________________

A 1-quart saucepan

Strain the roasting juices into the saucepan and skim off fat.

Boil juices down rapidly to reduce to 1 cup. They will go into

your veloute sauce later.

__________________________________________________________________

While the veal is roasting, prepare the onions and mushrooms as

follows:

Soubise (rice and onions)

1/4 cup white raw rice

2 quarts boiling water

1 tablespoon salt

Drop the rice into boiling salted water. Boil 5 minutes.

Drain.

_______________________________________________________________

3 tablespoons butter

A 6- to 8-cup, heavy fireproof casserole with cover

1 pound (3-1/2 cups) sliced yellow onions

1/2 teaspoon salt

Melt the butter in the casserole, stir in the onions and salt,

and coat well with butter; stir in the rice. (No liquid is

added; the onions provide enough for the rice.) Cover and cook

over very low heat or in the oven next to the veal for 45

minutes to 1 hour, until the rice and onions are very tender

but not browned.

Mushroom duxelles

1/2 pound finely minced fresh mushrooms(makes 2 cups)

3 tablespoons minced shallots or green onions

2 tablespoons butter

1 tablespoon oil

An 8-inch enameled skillet or heavy-bottomed enameled saucepan

Salt and pepper

A handful at a time, squeeze the mushrooms in the corner of a

towel to extract their juice. Then saute them with the

shallots or onions in hot butter and oil for 5 to 6 minutes, or

until the pieces begin to separate from each other. Season to

taste and set aside.

When the roast is done, prepare the following sauce and the

filling.

_____________________________________________________________

Thick veloute sauce

6 tablespoons butter

A 2-quart, heavy-bottomed enameled saucepan

8 tablespoons flour

A wooden spoon

3 cups boiling liquid: the veal-roasting juices plus milk

A wire whip

Pinch of nutmeg

1/4 teaspoon salt

1/8 teaspoon pepper

Melt the butter in the saucepan. Stir in the flour and cook

slowly together, stirring, until they foam for 2 minutes

without coloring. Remove from heat, pour in all the boiling

liquid at once and beat vigorously with wire whip. Beat in the

seasonings. Bring to the boil, stirring, and boil of 1

minute. Correct seasoning. Sauce will be very thick.

_______________________________________________________________

1/2 cup whipping cream

Pour 1 cup of sauce into the cooked rice and onions. Beat the

cream into the rest of the sauce and set it in a pan of

simmering water to continue cooking slowly.

Rice, onion, and mushroom filling

The cooked rice and onions

The mushroom duxelles

1/4 cup whipping cream, more if needed

Salt and pepper

Puree the rice and onions throuogh a sieve or in an electric

blender. Add the puree to the mushrooms, pour in 1/4 cup

cream, and simmer for 5 minutes, stirring. The filling should

be thick enough to hold its shape quite solidly in a spoon.

Boil down if not thick enough; thin out with spoonfuls of cream

if too thick. Correct seasoning.

A lightly buttered, fireproof serving platter 1-1/2 inches deep

and about 14 inches long.

Salt and pepper

Carve the veal into neat serving slices about 3/16 of an inch

thick, piling them to one side in the order in which you sliced

them. The roast is now to be returned in slices to the serving

platter: Place the last slice you carved in the platter,

sprinkle lightly with salt and pepper, then spread with a

spoonful of the filling. Overlap the next slice of veal on the

first, sprinkle with salt and pepper, spread with filling, and

continue thus down the length of the platter. Spread any extra

filling around and over the meat.

The remaining veloute sauce

2 to 3 tablespoons cream, if needed

1/3 cup grated Swiss cheese

Bring the sauce to the simmer and correct seasoning. It should

be thick enough to coat a spoon fairly heavily; thin out with

more spoonfuls of cream, if necessary. Off heat, beat in the

cheese.

3 tablespoons melted butter

Spoon the sauce over the roast. Sprinkle the cheese over it and

dribble on the melted butter.(**) May be prepared ahead to this

point. Set aside uncovered until ready to reheat.

About 30 to 40 minutes before serving, set in the upper position

of a preheated 375-degree oven until the sauce is bubbling and the

top has browned lightly. Do not overcook, or the meat will dry

out and lose character.

Once ready, the dish will stay warm for 20 to 30 minutes in the

turned-off oven, its door ajar.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Preheat oven to 325 degrees.

_________________________________________________________________

A 3-pound roast of veal, boned and tied. Dry the veal on paper

towels.

A heavy casserole just large enough to hold the veal easily.

2 tablespoons butter

2 tablespoons oil

Place the casserole over moderately high heat with the butter

and oil. When you see the butter foam begin to subside, brown

the veal lightly on all sides; this takes 10 to 15 minutes.

Remove the veal.

_______________________________________________________________

3 tablespoons butter, if needed

2 sliced carrots

2 sliced onions

A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, and 1/4

teaspoon thyme tied in cheesecloth

If the browning fat has burned, pour it out and add butter.

Stir in the vegetables and herb bouquet, cover, and cook over

low heat for 5 minutes without browning.

_________________________________________________________________

1/2 teaspoon salt

1/4 teaspoon pepper

A meat thermometer

2 strips of fat bacon, simmered for 10 minutes in 1 quart of

water, rinsed, drained, and dried

Aluminum foil

Bulb baster

Sprinkle salt and pepper over the veal. Return it to the

casserole and baste with the butter in the casserole. Insert

meat thermometer. Lay the blanched bacon over the meat, then

the foil. Cover the casserole and set in lower third of

preheated oven. Regulate heat so meat cooks slowly and

steadily for about 1-1/2 hours. Baste it 2 or 3 times with the

juices in the casserole. The roast is done at a thermometer

reading of 175 degrees, or as soon as its juices run clear

yellow when the meat is pricked deeply with a fork.

_______________________________________________________________

A hot platter

Salt and pepper

A hot gravy boat

Place the veal on a hot platter and discard trussing strings.

The veal and vegetables will have produced a cup or more of

juice in the casserole. Remove all but 2 tablespoons of fat

from them. Set casserole over moderate heat while scraping up

any coagulated cooking juices form the bottom and sides with a

wooden spoon, and mashing the vegetables into the liquid. Boil

down rapidly if necessary; you should have 3/4 to 1 cup.

Correct seasoning, and strain into a hot gravy boat. Garnish

the meat platter with whatever vegetables you have chosen, and

serve.

*If you are not serving immediately, return the veal and sauce

to the casserole, cover partially, and set in turned-off hot

oven where it will stay warm for half an hour at least.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 1/2-3 lbs. veal, fresh top round or

cutlets

1 lb. crabmeat, jumbo lump

4 eggs

2 cans white asparagus

1/2 lb. butter

1 lemon

2 tbsp. Dijon mustard

1 dash Tabasco sauce

1 oz. white wine

1 bunch parsley, fresh

Trim your veal of visible fat and cut into 2-ounce portions. Always

cut across the grain of the meat. With a meat mallet, pound veal

into a thin medallion – three medallions per person. Gently feel

through the crabmeat and remove any shells, being careful not to

break lumps. Prepare Hollandaise sauce as follows: Separate egg

yolks from egg whites and place yolks in a stainless steel mixing

bowl. Add the juice of 1 lemon, Dijon mustard, Tabasco sauce, and

white wine and whip with a fine whisk. In a saucepan, completely

melt the butter and hold for later use. Over a pot of boiling water,

whisk the egg yolk mixture until slightly thickened. Do not cook

too fast. If egg mixture begins to scramble, start over.

When soft peaks form, remove from heat and slowly whisk in melted

butter, 1 teaspoon at a time. When all butter is incorporated,

set aside in a warm place until ready to serve. In a saute pan

with very little oil, sear the medallions of veal on both sides

and place on a baking sheet arranged in 6-ounce portions. Divide

the asparagus into 6 equal portions and place the asparagus spears

on top of each group of veal medallions. Place equal amounts of

crabmeat on top of the asparagus, season with salt and pepper.

Place baking sheet pan into a hot oven to heat up the asparagus

and crabmeat. When hot, remove from oven; place each serving on

dinner plates, top with Hollandaise sauce and serve. Serves: 6.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Take the bone out of a fillet and cut thin slices the size of the

leg, beat them flat, rub them with the yolk of an egg beaten, lay

on each piece a thin slice of boiled ham, sprinkle salt, pepper,

grated nutmeg, chopped parsley, and bread crumbs over all, roll

them up tight, and secure them with skewers, rub them with egg and

roll them in bread crumbs, lay them on a tin dripping pan, and set

them in an oven, when brown on one side, turn them, until sufficiently

done.

Slice as large pieces as you can get from a leg of veal; make

stuffing out of grated bread, butter, a little onion, minced salt,

pepper and spread over the slices. Beat an egg and put over the

stuffing; roll each slice up tightly and tie with a thread; stick

a few cloves in them, grate bread thickly over them after they are

put in the skillet, with butter and onions chopped fine; when done

lay them on a dish. Make your gravy and pour over them. Take the

threads off and garnish with eggs, boiled hard and serve. To be

cut in slices.

Category: Beef Veal Recipes

Recipe ingredients and directions:

serves 4

6 slices rump of veal or chops 1/4 inch thick

flour

salt and pepper

1/3 cup olive oil

1/2 cup light meat stock or water

1/2 pound fresh mushrooms or 4 oz can mushroom caps

5 tablespoons dry wine

Wipe off meat. Dredge with flour seasoned with salt and pepper.

Heat olive oil in a skillet gradually until it browns a cube of

white bread. Add the chops and let brown slowly on each side. Add

meat stock or water. Cover and cook on low heat 1/2 hour or till

tender. When half way through, add fresh mushrooms which have been

cooked in salted water for 10 minutes or drained canned mushrooms

caps. Stir wine into sauce. (Bordolina wine is suggested by the

author, but I prefer Malaga). Let simmer for 5 minutes. Serve hot.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Serves 4

1-1/2 lbs. veal scallops, each piece should be at least 3" x 3"

1/2 c. flour

salt

pepper

2 T butter

2 T canola oil

3 shallots, minced very fine

1 1/2 cups sliced mushrooms (8 oz.)

1/2 cup beef bouillion

1/2 cup marsala wine

Pound veal scallops lightly with a mallet if they are too thick.

Dredge each in a mixture of flour, salt and pepper.

Over medium low heat melt butter and oil together. Add veal and

turn up heat slightly. Saute, turning frequently until veal is

browned on all sides. Remove veal to a separate plate.

Pour off all but 2 T of the pan drippings. Add finely minced

shallots and saute until translucent. Add sliced mushrooms and

scrape bottom of pan to bring up any juices.

Put in veal scallops, wine and beef bouillion. Bring mixture to

a boil, then turn heat down very low, cover and let simmer for

approximately 12 minutes. Sauce should thicken itself; if too

thick stir in a bit of water.

Turn off heat and allow dish to sit for 5 minutes before serving.

Accompaniments: Small steamed new potatoes and peas, french bread

and butter, and a chicory-and-romaine salad with a piquant dressing.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 4 servings

1 1/8 lb veal, rump or topside

4 ts curry powder

oil

30 g butter, unsalted

1 1/2 dl dry white wine

3 dl heavy cream

lemon juice

salt

pepper

roasted almonds

fried onion rings

Units conversion: 30 g = 1 oz, 1 1/2 dl = 1/4 pint.

Cut the veal into slices about 5 mm (1/4 in) thick, then cut it

into pieces measuring 1 x 2 cm (3/8 x 3/4 in). Put the meat into

a bowl.

Sprinkle the meat with the curry powder. Add salt and pepper and

mix well with your hands to make sure that all the pices of meat

are well seasoned.

Using a non-stick pan, make a little splash of oil very, very hot.

Add the veal and – without delay – separate the pieces as they

cook. After 30 seconds, add the butter, and let the meat colour

lightly for 1 minute. The meat should cover the pan in one layer.

Take the meat out of the pan with a slotted spoon and put it aside

on a plate.

Deglaze the pan with the white wine and reduce it by two-thirds

over a brisk heat. Add the cream and continue the reduction, boiling

fast until the sauce thickens enough to coat the back of a spoon.

Set it aside.

Put the meat back into the sauce for longh enough to reheat it,

but do not let it cook any more. Taste for seasoning, add a dash

of lemon juice and serve immediately. Garnish the veal with roasted

almonds and fried onion rings.

Accompany this curry with a rice pilaff, embellished with little

dice of raw sweet pepper, soaked raisins and cooked peas.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 tablespoons butter

1 shallot chopped

3 medium leeks, whites and a little

of the green, chopped

1/2 cup of veal stock/beef broth

2 thick veal chops

Salt and Pepper

2 tbl. canola oil

1 tsp. fresh thyme

Preheat the oven to 450 degrees. Melt 2 tablespoons of butter in

your pan and sweat the shallot and leeks over low heat covered for

approx. 10-12 minutes. Add the veal stock/beef broth and simmer

uncovered for 3-4 minutes, then re-cover and set aside. Meanwhile,

in your oven proof pan, heat canola oil until it’s really hot.

(just before it starts smoking). Season you veal chops with salt

and pepper and cook over med-high heat for approx. 3 minutes until

browned. Flip the chops over and cook for another minute on the

other side, then stick the saute pan into the hot oven for 6-9

minutes depending on how you like your meat done. While the chops

are roasting in the oven, add the thyme to the onions and leeks,

season with salt and pepper and cook over med-high heat to warm

up. Add your side dishes to your plate, spoon half the onion/leek

mixture to each plate, then set the veal chops on top of the mixture

and serve.

Category: Beef Veal Recipes

Recipe ingredients and directions:

serves 4

4 veal chops

salt and pepper

1 lb portabello mushrooms (caps only)

1/2 cup fresh sage chopped

1/2 cup dry white wine

Season veal and panfry in hot olive oil until browned on both sides.

Remove meat from pan and add sliced mushrooms and sage and cook 3

minutes. Return meat to pan and add the wine and cook until veal

is done and wine has reduced, about 5 to 10 minutes more.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 pounds boned leg of veal, sliced

2 tablespoons chopped onion

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons fresh coconut, or canned flaked coconut

1/4 teaspoon thyme

1/4 teaspoon ground cloves

1/4 cup chicken fat or olive oil

2 tomatoes, peeled

1 cup dry white wine

Wipe off the meat and cut into thick chunks, about 2 inches square.

Place in a shallow casserole or skillet with the onion, salt,

pepper, coconut, thyme and cloves. Mix thoroughly and put aside in

a cool place for 2 hours. Heat the fat or olive oil and add it to

the meat in the casserole.Saute for 3 minutes, moving the pan

continously. Add the tomatoes and wine. Cover tightly. Cook over

low heat 3-4 hours till meat is tender. Serve hot with white or

saffron rice. Serves 6

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 pound beef T-bone or Porterhouse steak, cut 1 inch thick

1 large all-purpose potato

2 teaspoons olive oil

1/2 teaspoon dried Italian seasoning

1 medium yellow squash, cut lengthwise in half

1 small red bell pepper, cut into 6 wedges

2 Tablespoons grated Parmesan cheese

Salt and pepper

Pierce potato with fork. Microwave on HIGH 3 minutes. Cool

slightly, cut lengthwise into 4 wedges.

Meanwhile combine oil and Italian seasoning, brush on cut sides of

vegetables. Sprinkle with cheese.

Place beef steak and vegetables on rack in broiler pan so surface

of meat is 3 to 4 inches from heat. Broil steak and vegetables 10

to 15 minutes until steak is medium-rare to medium doneness and

vegetables are tender, turning steak and vegetables once. Season

steak with salt and pepper, as desired.

Trim fat from steak. Remove bone, carve steak crosswise into

slices. Serve with vegetables.

Makes 2 servings (serving size: 1/2 of recipe).

Category: Beef Veal Recipes

Recipe ingredients and directions:

Servings: 10

3 lb beef round steak, cut 3/4 to 1-inch thick

2 ts dry mustard

1 1/2 ts salt

1/4 ts pepper

2 tb cooking oil

4 oz can sliced mushrooms

1 tb Worcestershire sauce

Cut round steak into serving size pieces. Combine dry mustard,

salt and pepper; sprinkle over round steak and pound on both sides

with meat mallet. Brown steak quickly in oil in large frying pan.

Pour off drippings. Drain liquid from mushrooms and add enough

water to make 1/2 cup. Add liquid and Worcestershire sauce to steak.

Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during

last 5 minutes of cooking time. Remove steak to warm serving platter

and top with mushrooms. Garnish with carrot curls and parsley or

celery leaves.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2-3 pounds top round, bottom round, or bone-in round steak, cut 3/4 inch thick

1 large or 2 medium onions, sliced thickly

1 T dry yellow mustard

2 cups flour

salt

pepper

oregano

garlic powder or minced garlic

1 can tomato sauce

1 can whole tomatoes and juice

1 cup water

Trim fat and bone, if applicable, from the round steak and cut it

into serving-size pieces (these should be slightly smaller than an

ordinary serving). Cover part of your countertop with brown paper

or parchment paper. Mix the flour, salt, pepper and mustard

together, and put a heavy dusting of it on the paper. Using a meat

mallet, pound the pieces of round steak, first one side and then

the other, always keeping them covered with the flour mixture (be

careful 😉 that first whack of the mallet on top a piece of meat

with some flour underneath can be messy) When finished tenderizing

all the pieces, heat about 3-4 T. oil (can be olive oil) in a large

frypan. When the oil is about 350 deg., add the meat pieces, (and

garlic, if using minced garlic) frying until brown (try and turn

them only once).

If there is excess oil in the pan at the end of the frying, drain

it or wick it out with paper towel. Add the slices of onion,

distributing them evenly over the top of the meat pieces. Sprinkle

a little oregano or Italian seasonings and garlic powder (unless

you used minced garlic) over the meat pieces and onion. Over this,

pour 1 can of tomato sauce, then 1 C. water, and then the can of

whole tomatoes.

Turn the temperature under the frypan down to "simmer" and let

cook, covered, for about 45 minutes to one hour. Lift out individual

pieces of meat with spatula, leaving cooked onions and tomato chunks

on top. Serves about 6 persons.

This is especially good with roasted potatoes, steamed broccoli

and crusty Italian bread.

Note: If you buy steak that is already tenderized, just flour it

very thoroughly with the dry ingredients mixture.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 12 oz bottle beer

1 cup canned whole-berry cranberry sauce

1/2 cup catsup

2 T olive oil

1 4-5 pound flat-cut beef brisket

1 large onion, sliced

Heat oven to 350. Combine beer, cranberry sauce and catsup in

medium bowl and set aside. Heat olive oil in large, heavy Dutch

Oven and sear until brown, about 5 mins/side. Move brisket to

plate. Add onion to same pot and saute until soft and brown,

stirring frequently (8 mins or so). Put brisket on onions. Pour

beer mixture over brisket. Bring liquids to boil. Cover pot

tightly. Transfer to oven and bake until brisket is tender, about

3 hours. Let brisket cool 30 mins before serving. 6-8 servings.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 slices white bread

1 1/2 pounds ground chuck or sirloin

1 medium onion, finely chopped

1/2 cup milk

1 egg

4 tablespoons drippings or olive oil

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1/4 teaspoon mace

Soak bread in milk until absorbed. Beat the egg and mix with meat,

bread and seasonings. Form small balls and flour lightly. Brown in

heavy skillet or Dutch oven. Add water to cover and cook slowly,

covered for 1 to 2 hours. Thicken gravy slightly and serve hot.

Category: Beef Veal Recipes

Recipe ingredients and directions:

500 g (1 lb) ground beef

3/4 dl (1/3 cups) breed crumbs (crushed scorpar)

1 to 1 1/2 dl (.4 cups) club soda

1 dl (1/3 cups) cream

1 1/2 teaspoons salt

2 or 3 pinches pepper

1 egg

1 teaspoon onion (optional)

butter for frying

2 or 3 pinches parsley (optional)

If bread crumbs are dry, soak in the club soda for a minute or so.

Add meat and salt, mix. Whip up the egg, add it and mix. Add

onions, parsley and cream, mix. Form into small balls. Fry.

When frying, get the outside browned with the stove on high, then

turn down to medium or medium low and let them cook for 5 to 10

minutes.

They go nice with pasta and well or some lingonberries. Stores

very well in the fridge.

Category: Beef Veal Recipes