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January 2007




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chicken, wild game, lamb, fish, beef, shellfish, vegetables, pork recipes, potato recipes, zucchini recipes, mushroom recipes



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Beef carpaccio


Beef and veal are two of the most popular meats in the western hemisphere, that's why in this section instead of giving you all the traditional North American style recipes, I created some mostly oriental recipes, suitable for an easy and elegant fine dining experience in your home. (Click on the image above for my original Beef Carpaccio Recipe).


Ingredients: 1 whole veal tenderloin, 2 tablespoons butter, 1 large onion, chopped, 1/2 pound mushrooms, chopped, 1/4 teaspoon thyme, 2 tablespoons truffle paste, 2 teaspoons truffle oil, 1/2 cup white wine, 2 tablespoons heavy cream, 1 tablespoon steak seasoning, salt and white pepper to taste.

Recipe: Sear the veal tenderloin over flat top grill or in a large heavy skillet and then shake some steak seasoning on top of it. Roast the veal tenderloin in a preheated oven at medium - high until 5 minutes before the desired doneness is reached. Take the veal tenderloin out of the oven and keep it warm until you cook the truffle sauce. For the truffle sauce: Heat the butter in a skillet and saute the onion and chopped mushrooms. Deglaze with the white wine and add the meat juices from the veal in the sauce. Add the truffle paste, truffle oil and heavy cream to the sauce, reduce and season to taste. Slice the veal tenderloin to 8 ounce fillets and serve with the truffle sauce on top.


Ingredients: 4 - 10 ounces each veal chops, 1 teaspoon minced garlic, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 1/4 cup dry white wine, 2 tablespoons chopped lemongrass, 1 tablespoon finely chopped shallots, 1 tablespoon coconut cream, 2 teaspoons brown sugar, salt and white pepper to taste, 1 bay leaf, 1 teaspoon chopped chives for garnish.

Recipe: Season the veal chops and broil or grill them to the desired doneness. While the veal chops are cooking, heat the sesame oil in a pan and saute the shallots. Add the lemongrass and cook for 2 minutes more. Deglaze with the white wine and add the remaining ingredients. Reduce the sauce slightly and strain it. Pour the lemongrass sauce over the served veal chops and sprinkle some chopped chives on top.


Ingredients: 2 pounds beef steak or roast, cut into strips, 2 tablespoons butter, 1 1/2 cup coconut milk, 1 tablespoon red curry base, 1 tablespoon lemon juice, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 can sliced water chestnut, 1 cup snap peas, 1 sliced yellow bell pepper, 1 tablespoon chopped onion, 1 teaspoon minced garlic, 1 pinch chili flakes, salt.

Recipe: In a large skillet, heat the butter and saute the garlic and onion. Add the beef strips, peas, water chestnut and sliced pepper and saute until the beef is light brown. Pour the coconut milk and oyster sauce, and add the red curry, lemon juice, sugar and chili flakes (optional). Bring to a boil, cover and simmer for 10 - 15 minutes. Serve the red curry beef over rice.


Ingredients: 4 - 6 oz. each veal cutlets, 2 tablespoons lemon juice, 1/2 teaspoon paprika, 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon dried or fresh herbs, 1 tablespoon butter, 1 tablespoon chopped onion, 1 teaspoon red peppercorns, 1/4 cup dry white wine, 1 bay leaf, 1/4 cup table cream, 1/2 cup brown beef stock.

Recipe: In a bowl mix the oil, lemon juice, herbs, salt and paprika and brush the veal cutlets with it. In a frying pan, heat the butter and saute the chopped onion. Deglaze with the white wine and add the bay leaf. When the wine is almost evaporated, add the beef stock and cream and reduce. Add the red peppercorns to the sauce shortly before it is done. Grill the veal cutlets and serve with the red peppercorn sauce on top.


Ingredients: 1 pound lean ground beef, 2 tablespoons vegetable oil, 2 teaspoons minced garlic, 2 zucchini, diced, 1 medium onion, chopped, 1/2 pound crushed tomatoes, 2/3 cup uncooked rice, 2 tablespoons soy sauce, 2 cups sliced cabbage, 1 tablespoon chopped parsley, 2 cups chicken or beef stock, salt and white pepper to taste, 2 bay leaves.

Recipe: Heat the oil in a large skillet and saute the garlic, onion, rice and cabbage. When the onion is soft, add the ground beef and zucchini and stir until the beef is brown. Pour in the stock, crushed tomatoes and soy sauce, season to taste and transfer everything in a 2.5 qt. casserole and add the bay leaves. Cook in a preheated oven at medium-high temperature until the rice is cooked. Sprinkle with fresh parsley.


Ingredients: 1 pound sliced beef - sirloin or eye of round, 2 tablespoons vegetable oil, 1 teaspoon finely chopped fresh ginger, 1 teaspoon minced garlic, 1 large onion, sliced, 1 stalk celery, diced, 1 red bell pepper, sliced, 1 cup beef stock, 2 tablespoons teriyaki sauce, 1/2 teaspoon salt, 1 tablespoon cornstarch, 1 cup baby bok choy, cut to half, salt and white pepper to taste.

Recipe: In a wok or large skillet, heat the oil and saute the ginger, garlic, onions, red pepper, bok choy and celery. Remove the vegetables and keep them aside. Add some more oil to the skillet and flash sear the beef. Dilute the cornstarch in the stock and teriyaki sauce and pour it in the skillet with the beef. Cook until thick and return the vegetables to the skillet. Toss well and serve over cooked rice.


Ingredients: 1 1/2 pound beef (eye of round), cut to large chunks, 2 bay leaves, 1 teaspoon fresh thyme, chopped, 1 1/2 cup Barolo wine, 1 tablespoon butter, 1 tablespoon olive oil, 1 large onion, chopped, 1 carrot, diced, 1 celery stalk, diced, 1/2 lb mushrooms, salt and freshly ground black pepper to taste.

Recipe for 4: In a large skillet, heat the olive oil and butter and saute the beef and vegetables. Transfer everything in a roasting pan, add the bay leaves and season to taste. Deglaze the skillet with the Barolo wine and scrape the bottom to loosen every bit that has stuck to the skillet. Pour the Barolo in the roasting pan with the beef. Cook in a preheated oven at medium - high until the meat is tender. Serve with a scoop of risotto or mashed potato.


Ingredients: 4 veal loin chops, 1 teaspoon dried sage, 1 tablespoon butter, 1 tablespoon finely chopped shallots, 2 golden delicious apples, thinly sliced, 2 ounces calvados brandy, 3/4 cup brown beef stock, 3 tablespoons heavy cooking cream, salt and white pepper to taste

Recipe: Season the veal chops and broil them to the desired doneness. In a large skillet, heat the butter and saute the shallots and apples. When the apples are soft, add the calvados brandy. Keep your face away from the pan in case it catches fire. Evaporate most of the calvados and add the beef stock, sage and cooking cream. Season the calvados sauce and reduce it to more than half. Serve the veal chops and pour some sauce on top of them. It is best if you leave the veal chops slightly underdone and finish them in the skillet with the sauce.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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