232 veal chop recipes

Original San Antone chili is authentic 19th-century Texas chili con carne: cubed beef and pork seared in suet, simmered in beef stock with ancho chile puree, garlic, and cumin. No beans, no tomato, all meat and chile.

Kloesschensuppe: German choux-style dumplings with Parmesan and parsley poached in clear beef broth. A light, elegant soup ready in 30 minutes.

Seasoned beef meatloaf with oatmeal, thyme, nutmeg, and cayenne, bound with eggs and beef stock. Starts at high heat for a crust, then bakes low to stay juicy.

Pressure cooker black bean soup with smoked ham hock, leeks, and beef stock pureed silky smooth with a splash of dry sherry. Hearty, smoky, and ready in under an hour.

Nothing beats a tasty stew or an easy crockpot recipe that is stress free!

Homestyle barbecue sauce simmers ketchup, beef stock, Worcestershire, lemon, and brown sugar into a tangy sweet-savory sauce in 30 minutes. A pantry-friendly homemade alternative to store-bought.

Mexican garlic soup with 10 cloves of garlic sauteed in butter, simmered in stock, and topped with a poached egg, asadero cheese, and parsley. Rustic, warming, and ready in 25 minutes.

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Classic Italian osso buco: veal shanks seared then braised low in white wine, tomatoes, and herbs until the meat falls off the bone. Finished with a bright parsley and lemon gremolata.

A rich beef shepherd's pie built from ground roast beef braised with red wine, cognac, mushrooms, and thyme, under a buttery nutmeg mash glazed golden with egg yolk. A deeply savory upgrade on the classic.

Keema pimento is a spiced Indian ground beef curry studded with strips of green pepper. Garam masala, cumin, cinnamon and chili build the warmth, with peppers added late so they keep their snap.

Peasant style fish pan-sears halibut fillets with lentils, green olives, tomato, shallot, and a quick balsamic pan sauce. Rustic French-inspired one-skillet dinner ready in 30 minutes.

Cajun smothered round steak braised low and slow with the holy trinity of onions, bell peppers, and celery until fork-tender. Serve sliced over rice with all that pot gravy.

Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.

Hearty one-pot stew with rabbit, veal, or chicken simmered with pearl barley, leeks, garlic, and sage until the meat falls off the bone. No thickener needed.

Armenian sauerkraut soup with bulgur wheat, potatoes, and tomato puree in chicken broth. A tangy, hearty bowl with Eastern European roots.