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Boiled veal in dill sauce

  • 04/02/2005
  • Moderate difficulty
  • 6
  • 120 min

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.

Ingredients

  • 1 kg veal bone free
  • 1 bulb onion
  • 2-3 carrots
  • root celery and parsley
  • peppercorn
  • 1 tablespoon Vegeta
  • Dill sauce:
  • 30 g butter
  • 30 g rough wheat flour type 550
  • 200-300 ml soup
  • 200 ml sour cream
  • 2 tablespoons chopped dill

Preparation

  1. 1.
    Put clean vegetables and veal into boiling water and cook. Add peppercorn and Vegeta and simmer gently for 1 ½ – 2 hours.
  2. 2.
    Remove cooked veal and place somewhere warm.
  3. 3.
    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.

Serving

Slice cooked veal, top with sauce and serve warm with root vegetables from the soup.

Advice

Cut the root vegetables in large pieces.

Notice

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.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 351 / 1.467 - -
Fat g 17,47 - -
Carbohydrates g 11,46 - -
Dietary fibre g 1,79 - -
Protein g 35,89 - -
Salt g 3,96 0 0
Vitamin A μg 10.611,30 265 212
Vitamin D μg 34,58 17 17
Vitamin C mg 6,36 8 7
Niacin mg 19,49 139 97
Potassium mg 777,30 21 21
Calcium mg 76,07 8 8
Phosphorous mg 412,92 52 52

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)