Thursday, February 23, 2012

Finland: Tilliliha (Dill Meat)

1 kg veal stew meat
1 1/3 tsp salt
3-4 tbsp fresh chopped dill
1/4 - 1/2 tsp pepper
1 bay leaf
2 tbsp butter
4 tbsp all purpose flour
125 ml white wine
125 ml light cream

Place meat in a pot and add water to just cover the meat. Add salt and half the dill. Bring to a boil, skim. Add pepper and bay leaf, cover, and simmer about 1 1/2 hours, until the meat is tender. Remove the meat and strain the cooking liquid. Melt butter over medium-low heat. Stir in the flour and cook, stirring, 2-3 minutes. Slowly add wine and 250 ml cooking liquid, and bring to a boil, stirring constantly. Simmer for 2-3 minutes, stirring. Stir in cream, add meat and remaining dill, and heat through. Adjust seasoning.

(adapted from: "Scandinavian Cooking" by Gunnevi Bonekamp)

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