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Veal without back

Found 10 recipes

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Veal Sausage with Asparagus Sauce and Asparagus[...]

1 lb fresh asparagus 1 1/2 cups chicken stock 12 ounces veal sausage or 12 ounces bratwursts or 12 ounces sausage , of choice 1 Cut the tips off the asparagus[...]

Source: food.com
Veal Soup

2 tablespoons butter or 2 tablespoons margarine 1 lb boneless veal shoulder, cut into 3/4 inch cubes or 1 lb other veal stew meat 2 medium carrots , chopped[...]

Source: food.com

Veal Ragout

2 tablespoons olive oil 1 1/2 lbs veal, 1-inch cubes 10 3/4 ounces cream of chicken and mushroom soup, this should read creamy chicken mushroom soup 1/2 cup[...]

Source: food.com
Veal Supreme

1 1/2 lbs ground veal (or ground beef) 1 medium onion , chopped 1 cup celery , chopped 1/2 cup rice , uncooked 1 (10 1/2 ounce) can cream of chicken soup 1[...]

Source: food.com
Veal Glaze

1/2 cup beef stock prefer veal stock if possible Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven . Add the bones to the oil[...]

Source: recipeland.com
Veal Stock- Master Chefs

2 tablespoons vegetable oil vegetable 6 pounds bones veal, meaty, , or combination of veal and beef bones * 2 medium onions trimmed, quartered, don't[...]

Source: recipeland.com
Veal Ragout

2 tablespoons olive oil 1 1/2 lbs veal, 1-inch cubes 10 3/4 ounces cream of chicken and mushroom soup, this should read creamy chicken mushroom soup 1/2 cup[...]

Source: food.com
Veal Supreme

1 1/2 lbs ground veal (or ground beef) 1 medium onion , chopped 1 cup celery , chopped 1/2 cup rice , uncooked 1 (10 1/2 ounce) can cream of chicken soup 1[...]

Source: food.com
Veal Soup

2 tablespoons butter or 2 tablespoons margarine 1 lb boneless veal shoulder, cut into 3/4 inch cubes or 1 lb other veal stew meat 2 medium carrots , chopped[...]

Source: food.com
Veal Sausage with Asparagus Sauce and Asparagus[...]

1 lb fresh asparagus 1 1/2 cups chicken stock 12 ounces veal sausage or 12 ounces bratwursts or 12 ounces sausage , of choice 1 Cut the tips off the asparagus[...]

Source: food.com

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