Dill Kalv (Boiled Veal with Sweet and Sour Dill Sauce) Recipe

Name: Dill Kalv (Boiled Veal with Sweet and Sour Dill Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless shoulder of veal, 3 1/2 pounds, tied; 6 cups water, approximately; Salt to taste if desired; 20 peppercorns; 2 ribs celery, trimmed and cut into 2-inch lengths; 2 large carrots, trimmed and cut into 2-inch lengths; 1 onion, about 1/2 pound, trimmed; 3 tablespoons butter; 3 tablespoons flour; 1/4 cup Sweet and Sour Dill Sauce (see recipe); 2 tablespoons heavy cream; 3 tablespoons finely chopped fresh dill

Servings: persons

1 boneless shoulder of veal, 3 1/2 pounds, tied
6 cups water, approximately
Salt to taste if desired
20 peppercorns
2 ribs celery, trimmed and cut into 2-inch lengths
2 large carrots, trimmed and cut into 2-inch lengths
1 onion, about 1/2 pound, trimmed
3 tablespoons butter
3 tablespoons flour
1/4 cup Sweet and Sour Dill Sauce (see recipe)
2 tablespoons heavy cream
3 tablespoons finely chopped fresh dill

1
Put the veal in a kettle and add the water to barely cover.
2
Partly cover with a lid and bring to a boil.
3
Let simmer 10 minutes, skimming the surface often to remove all fat and scum.
4
Add salt, peppercorns, celery, carrots and onion.
5
Cover tightly and let simmer 40 to 45 minutes or until meat is tender.
6
Remove from the heat and let stand, uncovered, until ready to serve.
7
Transfer the meat to a warm platter.
8
Strain the cooking liquid; there should be about six cups.
9
Discard solids.
10
Reserve 2 1/2 cups of liquid for the sauce; the remaining liquid may be used for soups or other sauces, if desired.
11
Heat the butter in a large saucepan and add the flour, stirring with a wire whisk.
12
When blended, add the reserved 2 1/2 cups of cooking liquid, stirring rapidly with the whisk.
13
Add the sweet and sour dill sauce and the cream to the sauce.
14
Stir in the dill and serve the sauce with the hot sliced veal.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 boneless shoulder of veal, 3 1/2 pounds, tied, 6 cups water, approximately, Salt to taste if desired, 20 peppercorns, and more.

Yes, Dill Kalv (Boiled Veal with Sweet and Sour Dill Sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dill Kalv (Boiled Veal with Sweet and Sour Dill Sauce)

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