Veal stroganoff in sour cream–tomato sauce is a classic dish of 19th-century Russian cuisine — originally created for Count Stroganoff and today recognized around the world as one of the most elegant yet straightforward meat dishes. The defining feature is tender veal cut into thin matchsticks and quickly seared over high heat, then simmered in a thick sour cream–tomato sauce for just a few minutes — exactly what keeps the meat soft and juicy. Cut the veal across the grain into thin matchsticks, dust with flour and sear over high heat until golden, then add sautéed onion, sour cream, tomato paste, salt, pepper and a little broth or water. Simmer covered for 5-7 minutes until the sauce comes together. Serve with mashed potatoes or buckwheat. Proportions for 500 g of veal inside.

Dolma — stuffed grape leaves — is one of the most beloved dishes across the Caucasus and Mediterranean: bite-sized parcels of tender vine leaves wrapped around a fragrant filling of ground meat and rice. Smaller and more delicate than cabbage rolls, dolma have a unique grape-leaf flavor that infuses the filling as they cook. The filling is built from ground beef or lamb with rice, sautéed onion, fresh cilantro, mint and warm spices. Wrap small portions in fresh or jarred grape leaves, pack tightly into a pot and simmer gently for 50-60 minutes. Serve with a garlic-yogurt sauce, the way they do in Armenia and Georgia. Authentic proportions for 50 dolma inside.

Grilled veal steaks in a spicy dressing are an excellent meat appetizer with a bright flavor and an appetizing presentation. The dish pairs well with all side dishes, sauces, and cold appetizers made from fresh vegetables.

Veal braised in yogurt with vegetables is a tender, diet-friendly and remarkably fragrant meat dish in which the meat takes on the flavor of all the products that end up in the pan with it. Natural yogurt as the sauce base gives the dish a special tenderness, a light fermented-milk note and a significantly more diet-friendly character compared to classic sour cream. It's an ideal choice for anyone watching their figure and healthy eating. Cube the veal and brown in a skillet with oil, add coarsely chopped onion, carrot, bell pepper, tomato and braise until the vegetables are soft. Pour over plain unsweetened yogurt, add salt, black pepper, garlic and favorite spices. Braise covered over low heat for 30-40 minutes until completely done. Proportions for 600 g of veal inside.