Veal in Dill Sauce
Ingredients:
1kg rose-veal diced
10 white peppercorns
2 bay leaves
A big bunch of washed dill
2 tsp salt
Serve with new potatoes and extra chopped dill on top.
Method:
Put the meat in a pot and just cover with water.
Bring to the boil on high heat and skim of the scum that rises to the surface.
Once it is skimmed add the peppercorns, bay leaves, the bunch of dill and the salt.
Let the whole simmer for about an hour till the meat is tender.
Take the meat out of the broth.
Sieve the broth for later use in the sauce.
Sauce Ingredients:
25g butter
25g plain flour
250ml of the veal broth
100ml milk
150ml sour cream
Two hand full of chopped dill
Salt and pepper to season
Method:
Melt the butter and stir in the flour.
Add the milk and the warm broth.
Simmer for 2-3 minutes till the flour is cooked out.
Add the sour cream.
If your sauce is too thick, add a little extra veal broth.
When it the flavour is to your taste add the dill and the meat.
Should be served with new potatoes and extra chopped dill on top.
