VEAL WITH DILL SAUCE

Veal With Dill Sauce image

Provided by Florence Fabricant

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

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Ingredients

1/2 tablespoon sweet butter
1/2 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
1/2 cup well-flavored veal or chicken stock
Salt and freshly ground white pepper
1 cup heavy cream
1/4 cup finely minced fresh dill
1 teaspoon fresh lemon juice

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.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 780 milligrams, Sugar 2 grams, TransFat 0 grams