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Beef and Veal (222)

Looking for a recipe for steak and kidney, beef wellington, beef and Guinness pie, corned beef or a roast beef recipe with all the trimmings? Do you have mince in the freezer and need inspiration? We have cottage pie, lasagne, chilli con carne, beef burgers, spaghetti bolognese and more. And we have recipes for veal marsala, veal parmigiana, veal limone, veal cutlets, schnitzel, and more.

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Recipe By: Lynn Cole
A delicious, cold, homemade ham and beef sausage was (and still is) a great country standby for family picnics and the picnic races. Serve it, thinly sliced, with potato salad and other salads.
 
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Recipe By: DPULLIAM
The easiest way to make this is with a slow cooker. The beef will fall apart easily with a fork, making it easy to shred. You can put the meat into the slow cooker either fresh or even straight from the freezer. Serve in pita bread or tortillas with shredded lettuce or coleslaw.
 
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Recipe By: WMAURO
This is a beautiful dish that's always a hit! This is a layered antipasti plate, so you can cut it in square slices neatly and find all the ingredients in every bite. Add veggies to your liking. Serve with fresh ciabatta or crusty bread. Enjoy!
 
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Recipe By: Susan Wilson
This is a wonderful steak dish that was prepared for me when I lived in Argentina - it's popular in various restaurants around Buenos Aires.
 
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Recipe By: INGU
Ross fil-forn is a traditional Maltese dish of baked mince, eggs and rice. Serve it with Parmesan cheese and enjoy the Mediterranean flavors!
 
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Recipe By: Zoë Harpham
This is an easy weeknight meal. The tomatoes just about roast themselves and the veal takes only a few minutes to cook.
 
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Recipe By: ttinkerbel
"One must be very careful when preparing this dish. Like a magic love potion, it brings out the lover in anyone. I learned very quickly not to prepare this for a mere 'casual date' - unless you want that date to become something more!"
 
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Recipe By: Solana
A sirloin steak cooked to perfection on the barbecue and then brushed with a garlic-butter sauce. Such a simple recipe, but guaranteed to melt in your mouth.
 
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Recipe By: Elaine Russell
A change in proportions is the secret here. Roast a generous serving of vegetables alongside a smaller piece of meat to create a balanced meal.
 
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Recipe By: Lynn Lewis
The more deeply coloured salad greens are, the more vitamins and minerals they contain.
 
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Recipe By: Lynn Lewis
Pasta is a good source of iron and contributes niacin and other B vitamins.
 
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Recipe By: Zoë Harpham
A beetroot and red cabbage coleslaw brings a lively flourish of colour and texture to these hearty rolls, as well as providing a nourishing vegetable accompaniment to the lean roast beef filling. Choose wholemeal rolls for extra fibre.
 
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Recipe By: Jayda
This is a tasty dish that never fails to impress. There's nothing subtle about it; its a hearty meat, capsicums and tomato pasta dish. Enjoy!
 
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Recipe By: want2hike
This stew is traditionally for St. Patrick's Day but is also suited to more cooler weather. Either way, the mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for and serve it with mashed potatoes.
 
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Recipe By: Ruth
A rich soup using just a few ingredients. Use any small pasta shape you desire, or try pearl barley or rice.
 
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Recipe By: Donna
Once these dumplings have been put together, you can either fry them or steam them; both ways are delicious.
 
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Recipe By: Leslie Glover
Both beef and turkey provide you with vitamin B6; the kidney beans are a prime source of folate; the tomatoes give you vitamins C and E; and the onions, capsicums and corn give you more vitamin C and folate.
 
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Recipe By: Zoë Harpham
Beef prepared à la bourguignonne is best started overnight to maximise the rich flavour of the beef and red wine. It's worth using a good-quality red in the dish—you'll appreciate the superior flavour.
 
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Recipe By: Lynn Cole
The use of a flour-and-water paste to seal the casserole is an old cooking technique that ensures no flavour or moisture is lost.
 
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Recipe By: Holly B.
This is a nutritious and delicious Mexican soup, called a 'caldo'. It is too dense to be a soup, and is almost a stew, except the liquid hasn't been thickened. The flavours are deep and rich.
 
 
    
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