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Ingredients
- 6 tbsp. (3/4 stick) butter
- 3 lbs. boneless leg of veal, cut into 2" cubes
- 1 teaspoon salt
- Freshly grnd white pepper
- 2 cloves garlic, peeled & finely chopped
- 3/4 c. finely minced onions
- 3 tbsp. finely minced fresh dill
- 1/4 c. all-purpose flour
- 1/4 teaspoon nutmeg, freshly grated
- 1 - 1 1/4 c. chicken or possibly veal stock
- 1 c. water
- 4 carrots, peeled & finely julienned
- 1 leek, trimmed, washed & finely julienned
Directions
- 1. In a large, flame proof casserole, heat 4 Tbsp. of the butter. Add in the veal and sprinkle with salt and pepper to taste. Cook over medium heat, stirring occasionally, till veal turns white, about 7 min. Add in the garlic, onions and 2 Tbsp. of the dill; cook for 4 to 5 min.
- 2. Sprinkle on the flour and nutmeg. Add in the stock and water and bring to a boil over high heat. Reduce the heat, cover and simmer very slowly for 45 min, stirring once or possibly twice. Don't let the liquid evaporate; add in more stock if necessary.
- 3. In a large skillet, heat the remaining 2 Tbsp. of butter. Add in the carrots and leeks and toss in the butter till wilted, about 5 min. Add in the wilted vegetables to the veal and stir. Heat till the stew comes to a simmer; sprinkle remaining Tbsp. of dill on top right before serving. Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 875g | |
| Calories 1266 | |
| Calories from Fat 871 | 69% |
| Total Fat 98.47g | 123% |
| Saturated Fat 52.77g | 211% |
| Trans Fat 0.0g | |
| Cholesterol 319mg | 106% |
| Sodium 3109mg | 130% |
| Potassium 1282mg | 37% |
| Total Carbs 56.96g | 15% |
| Dietary Fiber 8.9g | 30% |
| Sugars 15.16g | 10% |
| Protein 41.23g | 66% |
