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Boiled veal in dill sauce
The Swedes are so fond of dill they even put it in the Swedish version of pesta instead of basil. Veal in a fine herb sauce is served as main dish of an every day, family dinner.
Preparation
120 min
Portion for
6
Ingredients
Dill sauce
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Put clean vegetables and veal into boiling water and cook. Add peppercorn and Vegeta and simmer gently for 1 ½ – 2 hours.
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Remove cooked veal and place somewhere warm.
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Sauce: Shortly brown flour in heated butter, pour over with soup left from cooking veal, stir in chopped dill, sour cream and boil together briefly.
Advice
Cut the root vegetables in large pieces.
This dish can be frozen.
Freezing: Remove excess fat from the cooled down soup with cut meat and vegetables (up to step 2), place in a dish or plastic bag and freeze.
Defrosting: Leave in refrigerator over night and then put in pot with a little water and gently heat. When done prepare dill sauce (step 3).
Durability: up to 60 days.
Serving
Slice cooked veal, top with sauce and serve warm with root vegetables from the soup.
