Dill and Mustard Sauce HT MC 90mins
4 Hot Veal
Vegetables Herbs Main
Large Onion, chopped
tbsp Olive Oil
seasoned with Salt and Pepper
and Black Pepper
tbsp Dijon Mustard
fl.oz. Double Cream
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.
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.
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.
Beef/Veal Recipes | General
Beef Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.