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Veal in Dill and Mustard Sauce  HT  MC  90mins

Serves 4         Hot   Veal   Vegetables  Herbs   Main Course   Eggless



675g/1lb Pie Veal

1 Large Onion, chopped

25g/1oz Butter

1 tbsp Olive Oil

Flour seasoned with Salt and Pepper

300ml/10fl.oz Chicken Stock

5 sprigs Dill

Salt and Black Pepper

1 tbsp Dijon Mustard

150ml/5 fl.oz. Double Cream





1. Trim the veal into neat even pieces. 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.


2. Remove enough leaves from the sprigs of dill to give 2 tablespoons when chopped. Set aside the leaves. Add the sprigs, salt, pepper and mustard to the casserole and cover. Simmer gently for 1 1/4 hours or until the veal is tender.


3. 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.


More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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