Swedish Dill Meat

An old Swedish Classic dinner recipe from godmat.org
Swedish Dill Meat

A delicious old classic from the Swedish cuisine.

3-4 servings

400 g [0,9 lb] veal or lamb
1 yellow onion
1 leek
1 carrot
3 bay leaves
10 white pepper corn
5 allspice corn
1 twig of thyme
3 tablespoons salt
2 dl [0,4 pt] cream
Dill reduction:
5 dl [1 pt] water
5 dl [1 pt] sugar
Dill twigs for garnish
5 pepper corn
3-4 tablespoons vinegar (24%)

2-3 tablespoons flour
1.5 dl [0,3 pt] oughly chopped dill


[1] Cut the meat into cubes, about 1 inch in size. Blanch the meat in a saucepan by bringing it to a boil once in cold water. Pour the meat into a colander when boiled and rinse under cold water. put the meat into a saucepan and refill with fresh water. Boil again and let the meat simmer. Add bay leaves, white pepper, allspice, thyme and salt. Mix the ingredients for the dill reduction in another saucepan stirring and let it simmer for a few minutes. Take the reduction from the heat and let it rest.

[2] Rinse and peel the vegetables and cut them into large pieces. Put the vegetables in the saucepan when the meat has simmered for 20 minutes. Simmer slowly for about another 45 minutes. Sieve the meat and save the broth. Pour the broth back into the saucepan and add the cream and bring to a boil. Add the meat and the dill reduction and add more vinegar, pepper and salt to taste. Sprinkle with flour mixed with some water to thicken the reduction. Finally, chop the dill and stir it in carefully. Do not let the dish boil after it has been added, then it will turn gray. Save some small twigs for garnish.

Serve with mealy potato and extra vegetables and lingonberry jam.