Veal in mustard and dill sauce

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Veal, boneless
1 large Onion
2 tablespoons Butter
1 tablespoon Olive oil
Seasoned flour
1¼ cup Veal stock or chicken stock
5 Sprigs dill
Sea salt and black pepper
1 tablespoon Dijon justard
½ cup Cream, heavy

Directions

DIRECTIONS

Trim the veal into neat even pieces. Peel and chop the onion quite finely.

Heat the butter and oil in a flameproof casserole and cook the onion until golden. Toss the veal in seasoned flour and add to the onion. Cook until lightly browned, stirring, then add the heated stock. Stir until blended.

Remove enough leaves from the sprigs of dill to give 2 tbsp when chopped.

Set aside the leaves. Add the sprigs, salt, pepper, and mustard to the casserole and cover. Simmer gently for 1¼ hours or until the veal is tender.

Lift out the dill sprigs and throw away. Add the cream, stir until blended, then add the chopped dill and stand for a few moments before serving. Serve with new potatoes or rice and a green salad.

Source: The Herb Book by Arabella Boxer & Philippa Back Shared by: Sean McCormick

Posted to MM-Recipes Digest V4 #064 by "Sean McCormick" <turtle@...> on Mar 4, 1997.

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