Dillkött - Dill Meat Stew

One of my favourite dishes, since I was little! Tender veal in a sauce wonderfully flavored with dill, it is sweet and tart, and so aromatic!

Another classic Swedish dish, I make it with a tough cut of veal that is suitable for the pot, such as the shank. It will simmer until it is very tender, which takes time but you can leave it and go do something else so really it is a time saver! Don't forget to make use of the lovely stock that is left over - it makes a great base for a soup and can be frozen for later.

Serves 6-8


2 kg veal

1-3 onions
2-3 carrots
8-10 white peppercorns
dill stalks

Dill sauce:

a bunch of fresh dill (the dill flavour should be prominent so taste and adjust as you go)
3 tbsp flour
3 tbsp butter
approx. 8 dl stock from the meat
3-4 tbsp ättiksprit (a 12% dilution of Swedish (or German) vinegar essence) - start with the smaller amount and taste, adding more if needed)
4-5 tbsp sugar (as above, taste and adjust)

salt and pepper to taste


Place the meat in cold water in a large pot. Bring it to a boil.

Remove from heat and pour off the water. Rinse the meat clean in cold water and place back into the rinsed out pot. Fill it up with water and bring to the boil again.

Peel and slice onions and carrots. Add to the pot along with the peppercorns and dill stalks after it boils. You need the water to cover the ingredients. Add around 1 tsp of salt per liter of water. Boil until the meat is tender.

Remove the vegetables and meat and skim any foam off the stock. Chop the dill.

Heat up the butter in a pan. Add the flour and then the stock. Add the vinegar solution and sugar, starting with the smaller amount. Taste to determine if the sweet/sour ratio is right. Season with salt and pepper. When you get it right add the dill, cut the meat into slices and either add the meat back and serve from the sauce like a stew, or serve on plates with the vegetables and the sauce alongside.

Serve with peas, carrots and boiled potatoes. Good Luck and Enjoy!


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