Swedish dill meat in classic style

Ingredients for 8 servings:

• 1 kg veal from the shoulder, boneless
• 2 liters of water, or as needed
• 2 tsp, heaped salt, per liter of water, preferably coarse sea salt
• 2 onions
• 2 garlic cloves
• 10 peppercorns, black
• 1 bay leaf
• 2 bunch dill, fresh or 2 tbsp dried dill tips
• 8 dl meat broth
• 4 tsp wheat flour or potato flour for binding
• 2 egg yolks
• 1 dl cream or sour cream
• 2 tbsp vinegar
• 3 pinches of sugar
• Salt and pepper, white
• e.g. potato(s) (boiled potatoes)
• e.g. broccoli
• n. B. sugar snap pea(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Dillkött on the classic vis

Preparation is quite simple. Place the piece of veal in a casserole dish, cover with water, and add salt, the roughly chopped onions, garlic, peppercorns, and the bay leaf. Simmer for about 1 hour, until the meat is tender. Then let the meat rest in the stock for about 20 minutes without increasing the heat. Remove the meat and let it rest in aluminum foil. Strain the stock and bring to a boil briefly, add the meat broth, reduce, and add the egg yolks. Add vinegar, cream, or sour cream, and thicken with potato flour. Meanwhile, cut the meat into bite-sized pieces and/or slices. Then place the meat in the sauce. Add the fresh or dried dill sprigs. Serve immediately. Perhaps reheat slightly first, but do not bring to a boil. Serve with boiled potatoes, broccoli, and snow peas. Serve with a mixed fresh salad and a semi-dry white wine.