Best 6 Veal With Dill Sauce Recipes

DILL-MEAT (BOILED MEAT WITH DILL SAUCE)

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

VEAL STEW WITH DILL

Steps:

• Put the veal in a broad skillet over high heat; sear, undisturbed, for about 4 minutes, or until the underside is nicely browned (don't worry if not all of the pieces brown). Stir, then add the shallots and potatoes. Cook for another couple of minutes, then add salt, pepper, and 1 1/2 cups of water. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck. Turn the heat to low, cover, and simmer for about 45 minutes, stirring once or twice during that period.
• Uncover and add the carrots if you're using them; stir once, recover, and simmer for about 15 minutes more, or until the veal and potatoes are tender.
• Uncover and add the peas and scallions if you like. Raise the heat if necessary to boil away excess liquid. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.

DILL KALV (BOILED VEAL WITH SWEET AND SOUR DILL SAUCE)

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.

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

DANISH MEATBALLS WITH DILL SAUCE

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.

POLISH VEAL BALLS WITH DILL

Steps:

• mix the bread with the onions, egg and meat thoroughly. Add salt and pepper.
• Form small balls for the mixture and roll them in flour. Brown in hot butter on all sides.
• Pour broth over veal balls, cover and simmer for about 20 minutes. Remove to a warm serving platter.
• Add the rest of the flour to the pan drippings, and bring to a boil. Remove from the heat and season with salt, adding the sour cream and dill. Pour over meat.