Tender pieces of meat can be prepared in several of the ethnic variations, merely by substituting red wine, water, and beef bouillon cubes or packets (instead of chicken).

If you cut well-trimmed, lean filet mignon, or New York steak, into thin strips, and omit the flour, but just rub the meat with seasonings—and otherwise follow the directions for Mexican chicken—you'll have super fajitas to serve with tortillas, beans and salad.

The same type of thin steak pieces, works very well in the Chinese style—but add a chopped tomato, and a dash of Worcestershire sauce.

A delicious Italian "veal marsala" is made by treating thinly pounded out veal scallops in the same way Italian chicken is -- that is, by first dusting them with seasoned flour, frying them quickly in garlic flavored oil, and then removing them from the pan. Next (in the same pan) make a sauce of a splash of Marsala wine (or red wine), mixed with beef bouillon. Pour this over the veal just before serving.

Thin veal scallopini pieces, pounded still thinner, and fixed in the German style will result in the classic Wiener Schnitzel. You can also add chopped hard-boiled egg, capers, anchovies, and a lemon wedge.

Ground veal patties, seasoned, fried, and prepared in the Russian Style are called Veal Pojarski.

Lamb cubes, or ground lamb patties, go well with the Middle Eastern spices of cumin, oregano, and mint. Omit the flour, though. Just add the seasonings to the meat, and a little more to the sauce.

Add a chopped tomato, or two, and some chopped green pepper to the pan when you fry the onions and garlic.