Veal With Dill Sauce
Updated October 11, 2023
- Total Time
- 1 hour 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
½ tablespoon sweet butter
½ tablespoon vegetable oil
3 pounds boneless veal for stew
3 tablespoons finely minced shallots
1 large clove garlic, minced
1 cup semidry white wine such as Riesling
½ cup well-flavored veal or chicken stock
Salt and freshly ground white pepper
1 cup heavy cream
¼ cup finely minced fresh dill
1 teaspoon fresh lemon juice
Nutritional analysis per serving (6 servings)
7 grams carbs; 238 milligrams cholesterol; 455 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 22 grams fat; 1 gram trans fat; 1 gram fiber; 788 milligrams sodium; 48 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the butter and oil in a heavy three-quart casserole. Add the veal and sear it until it is lightly browned. Remove the veal from the pan.
- Step 2
Add the shallots and garlic and cook over low heat until they are soft but not brown. Add the wine and stock and cook over high heat, scraping the pan. Cook until the liquid is reduced by about half.
- Step 3
Return the veal to the pan, season with salt and pepper and baste with the pan juices. Stir in the cream and half the dill. Cover and simmer for about one hour, until the veal is fork tender. If, toward the end of cooking, too much of the liquid in the pan has evaporated, add a little more stock or wine.
- Step 4
Check seasonings again and stir in the remaining dill and the lemon juice. Serve at once.
Private Notes
Comments
In 1973 I had a job at a French Bistro "style" restaurant in Cleveland Ohio named Au Pere Jacques. The menu was entirely ala carte, and was a full 11 pages long. There were some 7 or 8 veal dishes of which 'Veal in Dill ala Creme' was the most popular. All of our veal dishes were prepared using veal that was pounded into thin "scallops" which were quickly sauteed in clarified butter. The veal with dill was cooked then we added Dill weed heavy cream and finished, then plated. Delish!