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🍽️ Swedish Veal Ragout with Dill

450 kcal · 30 min · 4 servings

Ingredients

• 800 g veal (from the shoulder)
• 150 g celeriac
• 2 carrots
• 1 stalk leek (only the white part)
• 1 bay leaf
• 1 tsp white peppercorns
• 2 tbsp butter
• 2 tbsp flour
• 100 ml whipping cream
• lemon juice
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped dill

Instructions

1. 1. Rinse the meat under running water.
2. 2. Place the meat in a pot and cover it with cold water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to a minimum so that the broth simmers quietly.
5. 5. Cook the meat for about 1 hour.
6. 6. Add water if necessary if the liquid has evaporated.
7. 7. Remove the foam rising to the surface of the broth.
8. 8. Wash the celery, carrots, and leek thoroughly.
9. 9. Remove the tough parts from the celery and peel the carrots.
10. 10. Slice the celery and carrots.
11. 11. Dice the leek into small cubes.
12. 12. Put the bay leaf and peppercorns into a spice bag.
13. 13. Wait until there are about 20 minutes of cooking time left for the meat.
14. 14. Add the prepared vegetables and the spice bag to the broth.
15. 15. Carefully remove the meat and vegetables from the broth.
16. 16. Let the meat and vegetables cool down briefly.
17. 17. Melt the butter in a small pot over medium heat.
18. 18. Let the butter foam slightly.
19. 19. Stir the flour into the melted butter.
20. 20. Deglaze the mixture with about 250 milliliters of the warm meat broth.
21. 21. Pour the cream into the sauce.
22. 22. Simmer the sauce with constant stirring for about 5 minutes until it thickens slightly.
23. 23. Add more broth if necessary if the sauce becomes too thick.
24. 24. Cut the cooled meat into bite-sized cubes.
25. 25. Place the meat cubes and the cooked vegetables back into the sauce.
26. 26. Heat the dish carefully until it is warm throughout.
27. 27. Season the sauce with lemon juice, salt, and pepper to taste.
28. 28. Sprinkle the finished dish with fresh dill.
29. 29. Serve the ragout with butter potatoes on the side as desired.

Nutrition per serving

• kcal: 450
• Protein: 42 g · Fett/Fat: 25 g · Carbs: 13 g