Being an inveterate 'recipe fiddler' I am usually quite happy to adapt a chop or steak recipe and use cubes or strips instead, or vice versa. And I'm also happy to interchange veal and lamb recipes, which broadens the horizons considerably!

Bavarian Veal with Asparagus
1kg veal, cubed
2 cups beef stock
2 tablespoons vegetable oil
3 tablespoons flour
1 onion, chopped
salt and pepper to taste
1 cup chopped carrots
1 tablespoon chopped parsley
500g asparagus, but into 2cm pieces, (or use frozen tips and pieces)
1/4 cup lemon juice

In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, stock, flour and seasonings until well-blended. Pour over meat. Cover and bake at 160C 1 1/2 hours or until meat is tender. adding more stock if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

Blanquette de Veau
1.5kg boned veal shoulder, cut into 2-5cm chunks
2 cups chicken stock
2 carrots, cut into 3mm dice
3 whole cloves
2 bay leaves
1/2 teaspoon white or black peppercorns
500g mushrooms
2 tablespoons butter
300g baby onions
1/2 teaspoon grated lemon rind
1/2cup cream
1/2 cup chopped parsley
2 tablespoons cornflour
1 tablespoon lemon juice
salt to taste

Rinse meat and place in a large saucepan. Add stock, carrots, cloves, bay leaves and peppercorns. Bring to the boil over high heat, cover, and simmer gently until meat is very tender when pierced, 1-1 1/4 hours. Meanwhile, rinse mushrooms; trim off and discard discoloured stem ends. In a large frypan over medium heat, melt butter, add mushrooms and onions, mix, cover, and cook, shaking pan or stirring often, until mushroom juices have evaporated and vegetables are beginning to brown, about 15 minutes. Remove from heat. When veal is tender, transfer meat and seasonings with a slotted spoon to the pan with the mushrooms and onions (mounding, if necessary); discard cloves and bay leaves if desired. Add lemon rind and cream to the stock and boil, uncovered, over high heat until reduced to 3 cups, 10-15 minutes. Stir in parsley. Blend cornflour with 2 tablespoons water until smooth; stir into boiling veal juices. Add lemon juice and the meat and vegetables; stir gently until meat is hot, 2-3 minutes. Add salt to taste and serve.

Veal Fricassee
500g veal, diced or chopped
butter and oil for frying
2 tablespoons flour
2 cups water
1 small onion, grated
salt and pepper to taste
1 egg yolk, beaten
boiled rice

Heat the oil and butter, and fry the veal until nicely browned. Combine remaining ingredients and add to the veal, stirring constantly until thickened. Simmer gently for about an hour. Remove the veal and put onto a serving dish, surround with boiled rice. Stir the egg yolk into the sauce, pour over the meat and serve. Garnish with parsley if liked. Other meats, chicken or fish may be substituted for the veal. A few peas, or asparagus tips or chopped celery and/or diced carrots may be added about half an hour before end of cooking time.

Veal Goulash
600g veal, cubed
2 tablespoons butter
2 large onions, chopped
1 1/2 tablespoons paprika
2 tablespoons seasoned flour
1 tablespoon tomato paste
1/4 cup red wine
1/2 cup beef stock
salt and pepper to taste
1/4 cup yoghurt
chopped parsley

Melt half the butter, add onions and saute until golden, about 2 minutes. Remove. Combine paprika and flour and coat the veal with the mixture. Melt remaining butter, add meat and cook for 2-3 minutes to brown all over. Return onions to pan, stir in tomato paste, wine and stock. Bring to the boil, stirring constantly. Reduce heat and simmer, covered, for 10-12 minutes. Season to taste with salt and pepper. Remove from heat and add yoghurt and parsley.

Veal Paprika
1kg veal, cut into bite-size pieces
2 tablespoons butter
2 onions, sliced
1 capsicum, sliced
2 stalks celery, diced
2 cloves garlic
salt and pepper to taste
1 tablespoon vinegar
2-4 teaspoons paprika
1/2 teaspoons sugar
300ml hot water
cornflour to thicken if desired

Dust the veal with cornflour. Heat butter in a heavy frypan and lightly brown veal. Transfer to another saucepan. Add hot water to the pan and stir to blend, when boiling, our over the veal. Add remaining ingredients, stir to blend. Cover and simmer about an hour. Serve with parsley dumplings, or rice or noodles. A few spoons of cream may be added just before serving if liked.

Veal Paprika With Caraway [pick of the bunch, IMO!]
40g butter
3 finely chopped onions
1kg cubed veal
1 small can tomatoes
1/2 cup water
1 tablespoon paprika
1/2 teaspoon caraway seeds
salt and pepper to taste
225g sliced mushrooms
15g plain flour, blended with 15g butter
chopped parsley
1 bay leaf

Heat butter in pan, cook onions over low heat until transparent, stirring occasionally. Add veal, brown all over. Add tomatoes, water, paprika, bay leaf and caraway seeds, season to taste. Cover, simmer 1 1/2 hours. Add mushrooms, simmer a further 30 minutes or until veal is tender. Mix a little of the sauce with the flour and butter, return to the pan, stir until sauce thickens. Remove bay leaf. Serve sprinkled with chopped parsley.

Veal With Dill [excellent, IMO!]
750g veal, cubed
seasoned flour
2 onions, sliced
2 small carrots, cut into sections
1/2 teaspoon dried dill
1 1/2 cups chicken stock
salt and pepper to taste
cornflour

Coat veal with seasoned flour and fry in hot oil until the colour just changes. Add onions and fry, stirring well, for another 2-3 minutes. Add stock, stir well, scraping the bottom of the pan. Add carrots and dill, cover and cook gently until veal is tender. Pour the liquid into a small pan, season to taste and thicken with a little cornflour mixed to a paste with water. Pour back into the pan with the meat and stir until nearly boiling.

Veal With Zucchini
750g veal, cubed
1 tablespoon oil
3 large zucchini, cut into chunks
2 onion stock cubes, crumbled
400g can tomatoes

Place veal and oil in a flameproof casserole dish and fry until browned. Add remaining ingredients and bake in a moderate oven for 1 1/4-1 1/2 hours. Serve with buttered noodles.

Thanks, Daisy. I had all the ingredients for the Veal Paprika on hand it's simmering on the stove right now.