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| 1 1/2 x ca. 450 g | Veal, boneless |
| 1 gross | onion |
| 2 Esslöffel | butter |
| 1 Esslöffel | olive oil |
| | Seasoned flour |
| 1 1/4 Tasse | Veal stock or chicken stock |
| 5 | Sprigs dill |
| | Sea salt and black pepper |
| 1 Esslöffel | Dijon justard |
| 1/2 Tasse | Cream, heavy |
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Trim the veal into neat even pieces. Peel and chop the onion quite finely. Heat the butter and oil in a flameproof casserole and cook the onion until golden. Toss the veal in seasoned flour and add to the onion. Cook until lightly browned, stirring, then add the heated stock. Stir until blended. Remove enough leaves from the sprigs of dill to give 2 tbsp when chopped. Set aside the leaves. Add the sprigs, salt, pepper, and mustard to the casserole and cover. Simmer gently for 1 1/4 hours or until the veal is tender.
Lift out the dill sprigs and throw away. Add the cream, stir until blended, then add the chopped dill and stand for a few moments before serving. Serve with new potatoes or rice and a green salad.
McCormick
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