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Dillkött — Veal in Sweet-and-Sour Dill Sauce
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Source: https://recipheon.com/en/recipes/main-dishes/dillkott-veal-in-sweet-and-sour-dill-sauce
About this recipe
Dillkött is a Swedish stew of tender veal in a creamy, sweet-and-sour sauce with plenty of dill. The shoulder simmers gently with vegetables to tenderize the meat and flavor the broth. The strained liquid is thickened with a pale roux and combined with sour cream. Half the dill is blended into the sauce, giving it a slightly green color; the rest is added at the end. Spirit vinegar (10% acidity) and sugar create the characteristic balance of sweetness and acidity. Cook the meat until tender before preparing the sauce. This recipe makes 4 servings of the stew alone. Allow about 3 hours 30 minutes, including the gentle simmer and reducing the broth; tougher meat may need longer.
Ingredients
Veal and dill sauce
600 g raw veal shoulder, without bones or thick membranes, net weight after trimming
150 g raw peeled carrot
150 g raw peeled onion
100 g raw trimmed leek, white and light green parts only
1200 ml water: 1000 ml to start and up to 200 ml as a shared reserve for topping up during cooking and, if needed, the strained broth; do not add any unused reserve
8 g salt: 6 g for cooking and up to 2 g for seasoning the sauce as needed
0.5 g whole white peppercorns
1 dried bay leaf, about 0.2 g
35 g unsalted butter (82% fat)
35 g type 450 wheat flour
100 g sour cream (30% fat), crème fraîche type
30 g fresh dill, weighed as leaves and tender stems: 15 g for blending and 15 g to finely chop and add at the end
30 ml spirit vinegar (10% acidity)
20 g granulated white sugar
Steps
Cut the veal into even cubes about 3 cm across. Cut the carrot and onion into large pieces. Halve the leek lengthwise, rinse thoroughly between the layers and cut into thick sections. The vegetables will flavor the broth and will be strained out later.
Place the meat and vegetables in a pot with a capacity of about 3 l. Add the peppercorns, bay leaf, 6 g salt and 1000 ml cold water. Bring to a boil and skim off the foam. Reduce the heat and cook with the lid slightly ajar for about 1.5–2 hours, keeping the liquid at a very gentle simmer. The meat should separate easily when pressed with a fork; if it is still tough, cook it longer. Keep it below the surface of the liquid, adding small amounts of heated water from the measured reserve as needed. Do not add all the reserve if it is not needed.
Lift the tender veal into a bowl with a slotted spoon and cover. Strain the broth through a sieve and discard the vegetables, bay leaf and peppercorns. You need 700 ml liquid for the sauce. If there is more, reduce all the strained broth in a wide pot without a lid, usually for about 15–25 minutes, then measure again. If there is less, top up to 700 ml with heated water from the remaining reserve. Keep all the liquid prepared this way; do not pour in any unused water.
Melt the butter in a saucepan over low heat. Add the flour and whisk for about 2 minutes to make a smooth, pale roux; do not brown it. Briefly remove from the heat and gradually pour in the hot 700 ml broth, whisking vigorously throughout. Return to the heat and simmer gently for about 5 minutes, until the sauce is smooth and begins to coat a spoon.
AI-generated Divide the dill into two 15 g portions. Remove the sauce from the heat. Temper the sour cream in a small bowl by gradually stirring in about 100 ml hot sauce taken from the pan, then return the entire mixture to the pan. Add the first portion of dill and blend with an immersion blender until smooth and slightly green, keeping the blender head submerged. Stir in the vinegar and sugar. Taste and add some or all of the remaining 2 g salt if needed; if the sauce is already salty enough, do not add more.
Return the veal to the sauce and heat over low heat for about 4–5 minutes, until the meat is hot. Stir gently so you do not break up the tender pieces; do not bring the sauce to a vigorous boil. Finely chop the remaining 15 g dill and stir it in just before serving. Divide the stew into 4 servings and serve hot.
Estimated nutrition
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