Sweet and sour veal fricassee

 

Photo: Jakob Fridholm/imagebank.sweden.se

 

Sweet and sour veal fricassee with root vegetables
Main
10
 

Ingredients
Sweet and sour veal fricassee:
  • 2kg (4½ lbs) veal shoulder, cut in smaller pieces
  • 2 onions
  • 2 carrots
  • 1 garlic clove
  • 5 thyme sprigs
Sauce:
  • The stock from the veal
  • 5dl (2 cups) of cream
  • 10 dill stems
  • 2dl (1 cup) water
  • 1dl (½ cup) sugar
  • ½ dl destilled white vinegar (Swedish ättika 12%)
  • salt
Root vegetables:
  • 2 orange carrots
  • 1 yellow carrot
  • 1 white carrot
  • 1 red carrot
  • 1 yellow beet
  • 1 parsley root
  • 100g (3½ oz) butter
  • salt and pepper

Instructions
Sweet and sour veal fricassee:
  1. Peel and cut the vegetables and put everything in a pressure cooker.
  2. Cover with water and boil under pressure for 30 min.
  3. Take out the meat and strain the stock and reduce to a ⅓ remains.
Sauce:
  1. Cook the water, sugar and vinegar with the dill stems into a reduction so about 1½dl (0,6 cup) remains.
  2. Add the cream into the veal stock and reduce until it thickens a bit.
  3. Season with the reduction and salt
  4. Garnish with fresh dill
Root vegetables:
  1. Wash and brush the peel off the vegetables and cut them in smaller pieces.
  2. Sautee in a pan with the butter until they are soft and serve with the fricassee.