Veal

Goulash is a soup or stew of meat and vegetables, seasoned with a variety of spices, and invariably with paprika. It has always been a popular meal in Central Europe. We've teamed it with parsley dumplings here, to make it extra hearty.

This Greek-style veal dish with olives can be made in no time at all in a pressure cooker.

Chermoula can be made a day ahead; cover, refrigerate. Note

Suitable to freeze at the end of step 2. Add sour cream when reheating. Note

A healthy and beautiful grilled veal and radicchio salad from Australian Women's Weekly.

Cook meatballs in soup close to serving time, to prevent soup from becoming cloudy. Use commercially made stock if you don’t want to make your own. Accompany with bowls of steamed jasmine rice and stir-fried asian greens. Note

Veal schnitzels, or escalopes, are large but very thin slices of lean veal. They are tender and quick-cooking, and are often coated with breadcrumbs and pan-fried in butter to give wiener schnitzel. Note

A rich and delicious veal campagnola, topped with melted cheese and served on a tomato base, the perfect dish to bring the taste of Italy to your table.

The rich juices of the crusty meat and cheesy potatoes are all the sauce that the asparagus needs. You might like to put a fresh green salad on the table too, to eat with the last of those glorious juices. Note

Tender and delicious veal that is slow-cooked in Asian aromatic spices and wine.

Make these exquisite veal goulash pies to impress your friends and family.

Cheesy potato and fennel gratin makes a fabulous side dish for a classic veal scaloppine.

This wonderful veal braise is so tender you could eat it with a spoon. You may need to order the veal shoulder, sometimes called veal blade, a few days ahead of time from your butcher. Ask your butcher to bone, roll and tie the meat for you.

In southern Italy and Sicily this dish is called braciole and in the northern regions it is called involtini; our version of this classic veal dish also has a burst of sage.

Ask your butcher to dice the veal shoulder. Veal is suitable to freeze. Note

This indulgent, comforting meal is perfect for a cosy night in. Purists may prefer to make their own gnocchi, but we've discovered that the store bought version is an excellent time saving alternative.

This tender veal ragu is full of the flavours of the Mediterranean with artichokes, lemon and black olives.

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we use plain uncrumbed schnitzel, sometimes called escalopes, in our recipes. Because veal schnitzels (escalopes) are a very lean cut of meat, they dry out quickly if overcooked. Fry them over a high heat for a short time. Note

This whole barbecued veal fillet with salsa verde stuffing works just as well with a whole beef sirloin fillet.

Make the national pub favourite for dinner at home with this fab veal schnitzel with winter slaw recipe.

These tender, juicy veal cutlets are enhanced with a fragrant basil mayo and crisp asparagus. With just 30 minutes cooking time it's a tasty dish you're sure to return to again and again.

Quick, easy and delicious, these veal schnitzels are a guaranteed weeknight winner.

Veal chops, cooked pink, are never better than when paired with a classic French caper sauce.

Rich and full of flavour, this recipe for veal cutlets with red pesto sauce is quick and easy but very tasty.

A traditional veal scaloppine makes for an elegant dish to serve up to guests.

Seasoned with oregano and fresh grated parmesan, these veal meatballs with gazpacho salsa make a great shared party platter.

Mash potato as soon as it is cooked, otherwise it will not be as soft and creamy. Note

Use any left-over ingredients from this dish to make a delicious pizza topping. Spread the sauce over a store-bought pizza base, top with sliced bocconcini and coarsely chopped prosciutto if there’s some left. Cook in a hot oven until the base is crisp, then top with sage leaves before serving. Note

Gremolata is a condiment made with a garlic, herb and lemon zest base. It adds real zing to a meat dish like osso buco and cuts through the richness. Gremolata can be made a day or two ahead and kept in the fridge.

Veal saltimbocca is an elegant dish to serve at your next dinner party.

You can add mushroom for an earthier flavour to this rich and fragrant veal and rosemary casserole if you like.

Crisp rösti, meltingly soft veal tenderloin and piquant salsa verde together make for a fine dinner indeed.

You could use creamy polenta in place of mash to top these veal goulash and potato pies.

Tender veals chops slathered with zesty gremolata from Australian Women's Weekly.

A classic Italian dish popularised in New York by Italian immigrants.

Pesto can be made up to a week ahead and kept, covered, in the refrigerator. Pesto can also be frozen for up to 3 months. Note

A beautiful and delicious creamy semi-dried tomato and veal from Australian Women's Weekly.

A classic Italian recipe, veal scallopini, the tender thinly sliced veal is served here with a creamy mushroom sauce.

The beauty of this meat loaf is that you can use regular sausage mince, or buy your favourite sausages and simply squeeze the mince from the skins. We love it with creamy mash and greens.

Tender veal loin with baked figs and a rich port sauce from Australian Women's Weekly.

Slow-cooked veal shin (the cut also known as osso buco) and earthy mushroom ragu are perfect winter comfort food, especially served on a bed of warm, creamy polenta.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze. Note

Rich bolognese sauce, replete with sausage, pork and veal, is perfectly paired with al dente rigatoni tubes.

Rich and lavish veal and tomato pies with gremolata from Australian Women's Weekly.

A classic Italian dish popularised in New York by Italian immigrants.

The addition of plump, herbed meatballs makes this fresh borscht a meal in itself. Serve topped with dill infused sour cream.

Osso buco is another term that butchers use for veal shin, usually cut into 3cm to 5cm thick slices. Serve this osso buco with artichoke and lemon on a pile of creamy polenta for a comforting winter meal.

Warm your body and soul with this hearty veal stroganoff. Complete with soft, buttered noodles, it makes the ultimate comfort food on a cool evening.

Pork and veal are the ideal combination if you're aiming to make tender, delectable little meatballs. Smothered in mushroom sauce and served on a bed of fettuccine, they're bound to become a firm family favourite.

Keep everyone happy with hearty veal and tasty vegies that the whole family will love. There's no need to tell them it only took 30 minutes to make.

To make a super quick dressing for this dish, just stir some of the chives through sour cream and serve on the side.

Rich eggplant and tender veal make this parmigiana recipe an enduring classic, fresh sage and bocconcini finish the dish beautifully. This is one of those dishes that quickly become a firm family favourite.

Slow-roasting the veal breast with a selection of vegetables adds great flavours to the juices left behind in the pan. Serve this tender, tasty meat on soft polenta with a good splash of the cooking juice.

This fragrant veal stock is the perfect base for your homemade soups, casseroles and curries.

For a taste of China, make your own sang choy bow, a traditional lettuce-wrapped stir-fry. You can serve it as a starter to share, or as a light meal on its own.

There's something seductive about the melting cheese in this Veal Cordon Bleu that makes it timeless and one of our all-time favourites.

Some butchers sell a pork and veal mince mixture. If it is not available as a mixture, buy 500g pork mince and 500g veal or beef mince. This recipe can be prepared 8 hours ahead to the end of step 6. It is best to cook the meatloaf just before serving so it retains its […]

Simple, quick yet luxurious pan-fried liver from Australian Women's Weekly.

Bring the flavours of Italy to your home with this sweet and delicious ravioli pasta with burnt butter sauce.

Some butchers sell a pork and veal mince mixture, which is what we call for here. If it is not available as a mixture, buy half the amount in pork mince (500g) and half the amount (500g) as veal mince. Note

The combination of pork and veal mince gives these meatballs a deliciously rich quality that you won’t get with beef mince. Note

A French main-dish stew with tender veal and creamy mushrooms from Australian Women's Weekly.

Vitello tonnato is a well-known Italian veal dish accompanied with a tuna mayonnaise. It is usually served cold or at room temperature, making the perfect appetiser for a Christmas lunch.

Porcini, dried Italian mushrooms, are available from delicatessens, gourmet food stores and some supermarkets. Some butchers sell a pork and veal mixture, this is fine to use here. Buy 625g. Note

Some butchers sell a pork and veal mince mixture; you could buy 500g of this, if it’s available. Note

Some butchers sell a pork and veal mixture. If itis not available as a mixture, buy half the amount as pork mince and half the amount as veal mince. Passata is available from most supermarkets. If you can’t find it, use pureed canned tomatoes instead. You can freeze this dish in an airtight container for […]

Some butchers sell a pork and veal mixture, this is fine to use here,­ buy 625g. Note