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Peppercorn Beef
Crown Roast (Lamb)
Meatball Soup
Veal Stew
Osso Bucco
Veal Limone
Saddle Roast (Veal)
Veal Marinara
Veal Brisket
Veal Riblets
Veal Cordon Suisse
Veal Meatloaf
Grilled Veal Chops
Veal & White Wine
Chinese Veal Riblets
Veal Provencale
Basil Veal & Pasta
East-West Veal
Beef Wellington
Kufteh Kebab
Steak & Mushrooms
Beef Stew & Beer
Spicy Brisket
Irish Stew
Beef Carbonade
Kebabs Au Poivre
Beef Stew
Asparagus Beef
Beef Bourguignonne
Daube of Beef
Grilled Steaks
Broiled Filet Mignon
Peppered Tenderloin
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Beef & Chili Sauce
Cracked Pepper Patties
Pepper Steak
Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
Stuffed Leg of Lamb
Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
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Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
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Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork
Veal Stew


      3 pounds Veal Cubes
      Flour -- for dredging
      Salt And Pepper -- for dredging
      1/4 cup Oil
      2 Onions -- chopped
      1 clove Garlic -- chopped
      1/2 cup Red Wine
      1/2 cup Beef Broth
      1 tablespoon Tomato Paste
      1/4 cup Whipping Cream
      5 large stuffing Mushrooms -- thinly sliced
      1 pkg. frozen Baby Peas


    Place the veal cubes into a large plastic bag. Add flour, salt and pepper and shake to  coat.
    Heat the oil in a large Dutch oven. Add the veal and cook for about 10 minutes. Add the  onions and garlic and cook another 7 minutes.
    Stir in the wine, the stock and the tomato paste.
    Cover and cook over low heat for about 1 hour, or until veal is tender. If you notice that  the liquid is boiling away (it shouldn't be boiling that heavily) add another 1/4 cup or  so of broth & wine..
    Stir in the cream.
    Sauté the mushrooms in a frypan with about 1 tbsp. of butter.
    Place the frozen peas into a bowl of warm water just to "take the chill out".  Drain.
    Add the mushrooms and the peas to the veal stew and cook for another 10 minutes or so.

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