You may also like
Categories:
sweet butter vegetable oil boneless veal shallots clove garlic semidry white wine well-flavored veal salt heavy cream fresh dill lemon juice
Viewed: 31 - Published at: 2 years agoIngredients
- 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
Method
- 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.
