Veal With Dill Sauce Recipes

Steps:

• Put the veal in a kettle and add the water to barely cover. Partly cover with a lid and bring to a boil. Let simmer 10 minutes, skimming the surface often to remove all fat and scum.
• Add salt, peppercorns, celery, carrots and onion. Cover tightly and let simmer 40 to 45 minutes or until meat is tender. Remove from the heat and let stand, uncovered, until ready to serve.
• Transfer the meat to a warm platter. Strain the cooking liquid; there should be about six cups. Discard solids. Reserve 2 1/2 cups of liquid for the sauce; the remaining liquid may be used for soups or other sauces, if desired.
• Heat the butter in a large saucepan and add the flour, stirring with a wire whisk. When blended, add the reserved 2 1/2 cups of cooking liquid, stirring rapidly with the whisk.
• Add the sweet and sour dill sauce and the cream to the sauce. Stir in the dill and serve the sauce with the hot sliced veal.

Steps:

• Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and saute on 1 side until golden brown, about 2 minutes. Flip, and saute paillards until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards.
• Add sliced mushrooms, minced shallot, and 1 tablespoon unsalted butter to skillet, and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add medium-dry sherry and grainy mustard, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 tablespoons cold unsalted butter (cut into small pieces) until just melted, and sprinkle with fresh chives. Season to taste.

Steps:

• Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
• In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
• For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
• Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
• Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
• Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
• Place meatballs in a chafing dish and cover with the sauce to serve.

Steps:

• Melt 3 tablespoons butter in heavy small skillet over medium-high heat. Add onion and sauté until light brown, about 7 minutes. Remove from heat; cool.
• Mix veal, breadcrumbs, eggs, 1/4 cup milk, salt, pepper, nutmeg and sautéed onion in large bowl until well blended. Form mixture into 24 meatballs (about 3 tablespoons of veal mixture in each).
• Heat oil in large nonstick skillet over medium-high heat. Working in batches, add meatballs to skillet and cook until brown on all side, turning often, about 8 minutes. Using slotted spoon, transfer meatballs to paper towels to drain.
• Cook carrots in pot of boiling salted water until almost tender, about 6 minutes. Drain; rinse under cold water. Drain thoroughly.
• Melt 4 tablespoons butter in heavy large Dutch oven over medium-low heat. Add flour; stir 3 minutes (do not brown). Gradually whisk in 2 cups milk and broth. Bring to simmer, whisking constantly. Simmer until mixture is thick and smooth, whisking often, about 8 minutes. Whisk in cream and mustard. Bring to simmer. Season with salt and pepper. Add meatballs and carrots. Cover; simmer until meatballs are just cooked through, about 5 minutes. Remove from heat. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat). Stir in chopped dill; cover and let stand 1 minute. Transfer to bowl. Garnish with dill sprigs and serve.

Steps:

• 1. Peel and cut the onion into coarse pieces. Clean and cut the leek in oblique pieces.
• 2. Peel and cut carrots and parsnips in oblique pieces
• 3. Place the meat in cold water in a large pot and bring to boil.
• 4. Boil 1 minute maximum. Take up the meat with a slotted spoon and rinse it briefly.
• 5. Clean the pot and cook the meat in fresh water (remember that there will be space for the vegetables too). Measure how much water you pour in.
• 6. Add salt, start with 1 teaspoon per liter of water and taste of saltiness later.
• 7. When the meat has begin to boil, add the onion, vegetables, dill stalks and spices and let simmer for a maximum of 1 hour.
• 8. If you have bones in your meat, the meat is ready when it detaches from the bone, otherwise you can test it by poking with a fork or a knife.
• 9. After half an hour, pick up the carrots and parsnip with a slotted spoon. Save them, they will be used again when serving.
• 10. If the meat should be served the same day you can add 15 minutes of cooking time.
• 11. If it is to be served the day after, you let it cool in its own juice.
• 12. Take the meat out of the broth and skim the broth - it will be used for the sauce.
• 13. Cold broth is easy to skim, if it is warm the fat will float around.
• 14. But try anyway.
• 15. If you have cooked the meat the day before, heat it in the broth that is not needed for the sauce.
• 16. Cut the meat into pieces about 2-3 cm. (about 1 inch)
• 17. Chop the dill to the sauce - quite nicely.
• 18. Fry the flour into the butter in a saucepan.
• 19. Dilute with sifted broth and creamy milk.
• 20. Taste the broth, if it is not sufficiently strong in flavor, add 1 or 2 bouillon cubes. The sauce should be right on the border between well thickened and thick.
• 21. Start the flavoring with 1 tablespoon vinegar and 2 tablespoons sugar. Taste so that it's just the right balance between sweet and sour.
• 22. Season with salt and pepper.
• 23. If you need more acidity insert very little vinegar. Be careful.
• 24. When you find a good balance, turn/stir down the dill.
• 25. It shall be plenty of dill.
• 26. Now add the meat in to the sauce along with the saved vegetables (from the cocking of meat) and let everything be well heated.
• 27. Serve steaming hot with potatoes (boiled potatoes).
• 28. Tip Dill is practically the only spice that one can not take too much of. Dill sauce, for example, tastes dill whether you use one bundle or three, but the taste is much more marked if you are generous with the dill.
• 29. Chef Leif Mannerström wrote: When it comes Dill-meat is actually the sauce that plays the main role. To cook the meat so that it becomes good is after all not so difficult. To the boiled veal or lamb with dill sauce, you can cook the meat the day before, so that you can concentrate on the sauce. I find it hard to think of drinking anything other than beer or mineral water to Dill-meat. / Leif
• 30. The following tip are mine Serving tip: It is nice to eat a salad with tomato, cucumber, shredded carrots and chard leaves togheter with Dill-Meat. In this picture the meat is pork.
• 31. If you have meat on the bone, calculate the double weight. The bone will give the broth more taste. If you cut the meat before cooking, cut a not too small pieces - they will shrink. If you cut the meat before cooking it will speed up the process a bit and the meat will easily absorbe more flavor from the spices.
• 32. There are many different recipes for this dish. Some uses lemon togheter with the vinegar, some dont have vegetables in, some dont have all the spices. So, if you don like a spice or two - then dont use it. A little bit of lemon in the sauce will ad some freshness. You can take almoste any meat, beaf, veal, moose, lamb, chicken, deer ... you name it. But dont use the good and expensive part (for example fillet) that is overkill. A tough meat that cooks for a long time will be better - and cheaper. You can use tried dill, it is ok. Frozen dill is perfect if you dont have fresh. Good Luck

Steps:

• Place flour in pie pan. Season with salt and pepper. Coat veal with the flour mixture, shaking off excess. Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping any brown bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.

Steps:

• Cut veal into thinnest (julienne) strips. Set aside.
• Melt butter in heavy skillet and when it bubbles and almost starts to brown, add veal. Sprinkle with salt and pepper. Cook, stirring, over high heat about 1 1/2 minutes. Do not overcook.
• Using slotted spoon, transfer veal to saucepan.
• Add mushrooms and shallots to skillet in which veal cooked. Cook, stirring, about 3 minutes and add wine. Cook, stirring, about 3 minutes longer until mixture is thickened and saucelike. Add salt and pepper.
• Add cream and cook about a minute. Stir in mustard and cook about 2 minutes. There should be about 1 3/4 cups of sauce. Taste sauce and, if desired, add more mustard. Pour over veal. Cook only until veal is heated through. Serve with rice.