Dill Stew

Name: Dill Stew
Yield: 4 servings
Ingredients: 500 g Stewing veal; 2 carrots; 2 white onions; 100 g leeks; 8 White peppercorns; 1 bay leaf; 1 litre Beef bouillon; 2 tbsp butter; 3 tbsp wheat flour; 100 ml buttermilk; 1 handful Fresh dill; 2 tbsp vinegar (12%); 2 tbsp caster sugar

Dill stew is a real Swedish classic, made with veal that is roasted in a sweet-sour sauce, made with vinegar and sugar. Serve with boiled or roasted potatoes and root vegetables.

Ingredients

Stewing veal	500 g
Carrots	2
White onions	2
Leeks	100 g
White peppercorns	8
Bay leaf	1
Beef bouillon	1 litre

Dill Sauce

Butter	2 tbsp
Wheat flour	3 tbsp
Buttermilk	100 ml
Fresh dill	1 handful
Vinegar (12%)	2 tbsp
Caster sugar	2 tbsp

Instructions

Step 1

Peel the carrots and onion. Trim and wash leeks. Cut the carrots, onion and leek into large pieces.

Step 2

Put the stewing veal into a pan and add the carrots, onion, leek, pepper and a bay leaf. Pour in the broth and cook. Allow to simmer for about 2 hours until the meat is tender.

Step 3

Pick out the meat and strain the broth, save the broth to add to the sauce.

Step 4

Melt the butter and whisk in the flour. Add the leftover broth and sour cream. Add half the dill to the sauce. Chop the rest of the dill and set aside.