Dillkött – beef in dill sauce with boiled potatoes
Tender simmered meat in a smooth, sweet-and-sour dill sauce with vinegar and cream, with carrots and boiled potatoes. Shoulder or breast of veal is the classic cut, but beef chuck is just as good.
- 2 h 05Time
- 47 minHands-on
- 4Portions
- ≈ 61 krper portion
- 810kcal per portion
Ingredients for 4 portions
- 1 kgBeef chuck, in 4 cm chunks
- ≈ 1.2 lWater
- to tasteSalt
- 1 tspBlack pepper, whole white peppercorns
- 5 berriesAllspice
- 2Bay leaves
- 1Yellow onion, in wedges
- 4Carrots, in chunks
- 2Dill, bunches
- 2 tbspButter
- 3 tbspPlain flour
- 1 dlDouble cream
- 1 ½ tbspVinegar, 12% spirit vinegar
- 1 ½ tbspSugar
On the side
- 1 kgPotato
Method
- Put the meat in a large pot, pour in the water and bring to the boil. Skim carefully.
- Pick the dill fronds off the stalks and set them aside for the sauce. Add the dill stalks to the pot with salt, the white peppercorns, allspice, bay leaves and onion.
- Simmer under a lid for about 1½ hours, until the meat is tender. Veal needs about 1 hour.
- Peel the carrots and cut them into chunks. Add them to the pot for the last 20 minutes.
- Peel the potatoes, put them in a pan and cover with water. Add salt.
- Boil the potatoes until tender, about 20 minutes.
- Lift the meat and carrots into a bowl and cover. Strain the cooking liquid and measure out 600 ml for the sauce.
- Melt the butter in a saucepan and stir in the flour. Whisk in the stock a little at a time and simmer for 5 minutes. Stir in the cream.
- Finely chop the dill fronds. Season the sauce with the vinegar, sugar and salt until it is pleasantly sweet and sour. Stir in the dill, return the meat and carrots and heat through.
- Drain the potatoes and serve the dillkött with them.
The cost is estimated from Swedish grocery prices.
