Veal With Dill Sauce
Updated Oct. 12, 2023
- Total Time
- 1 hour 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½tablespoon sweet butter
- ½tablespoon vegetable oil
- 3pounds boneless veal for stew
- 3tablespoons finely minced shallots
- 1large clove garlic, minced
- 1cup semidry white wine such as Riesling
- ½cup well-flavored veal or chicken stock
- Salt and freshly ground white pepper
- 1cup heavy cream
- ¼cup finely minced fresh dill
- 1teaspoon fresh lemon juice
Nutritional analysis per serving (6 servings)
445 calories; 22 grams fat; 12 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 48 grams protein; 780 milligrams sodium
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.
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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!