Dill Kalv Boiled Veal With Sweet And Sour Dill Sauce Recipes

GERMAN SOUR CREAM AND DILL SAUCE

Steps:

• Gather the ingredients.
• In a small bowl, mix together all of the ingredients. Cover and keep refrigerated until ready to use.
• Enjoy!

CREAM DILL SAUCE

Steps:

• In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice. Mix well and chill for at least 1 hour.

SOUR-CREAM-AND-DILL SAUCE

Steps:

• Combine sour cream, dill, zest, and juice in a small bowl. Season with salt and pepper. Sauce can be stored in an airtight container in refrigerator up to 1 day.

SWEET AND SOUR DILL SAUCE

Steps:

• Put the dill in a small saucepan and add the vinegar and sugar. Bring to a boil and let simmer about 30 minutes.
• Strain the sauce.

VEAL WITH DILL SAUCE

Steps:

• 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.
• 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.
• 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.
• Check seasonings again and stir in the remaining dill and the lemon juice. Serve at once.

DILL SAUCE

Steps:

• Cook the flour in the butter, stirring until it is thickened and sooth
• Add the broth, stirring and cook until it is thickened and the flour no longer tastes raw
• Add the dill, and simmer slowly for 10 minutes
• Taste the sauce for seasoning

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

DILL KALV (BOILED VEAL WITH SWEET AND SOUR DILL SAUCE)

Steps:

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