Gently poached veal in a tangy, herbaceous dill and vinegar cream sauce, a quieter Swedish classic served with boiled potatoes.
Dillkött is a real, traditional Swedish dish, known as Swedish Veal in Dill Sauce. Gently poached veal in a tangy, herbaceous dill and vinegar cream sauce, a quieter Swedish classic served with boiled potatoes.\n\nDillkött is a traditional Swedish home-cooking dish rooted in the country's long use of fresh dill as a defining herb, historically served for special Sunday dinners when veal was more affordable than today.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.
Serves 6
Simmer veal, water, onion, bay leaves, peppercorns and salt in a pot for 1 hour until tender, skimming foam occasionally.
Strain the meat from the poaching liquid, reserving 700 ml of the broth.
Melt butter in a clean pot, whisk in flour, and cook for 1 minute.
Gradually whisk in the reserved broth, then simmer for 8 minutes until thickened.
Stir in vinegar, sugar and cream, tasting and adjusting the sweet-sour balance.
Return the veal to the sauce, warm through, stir in fresh dill just before serving, and serve with boiled potatoes.
Skim the poaching liquid carefully for the first 20 minutes — a clean broth makes a much better sauce.
Balance the vinegar and sugar slowly, tasting as you go; the sauce should taste bright, not sour or overly sweet.
Add the dill at the very end off heat so it stays vivid green and fresh-tasting.
Lamb can replace veal for a heartier, more assertive version.
Some cooks add a few whole dill sprigs to the poaching liquid for deeper flavor.
Serve with lingonberry jam on the side for extra contrast, though it's optional in this dish.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Dillkött is a traditional Swedish home-cooking dish rooted in the country's long use of fresh dill as a defining herb, historically served for special Sunday dinners when veal was more affordable than today.
Simmer it a few minutes longer after adding the broth, or make a slightly thicker roux at the start.
Yes, though beef needs a longer simmer time to become as tender as veal — check for tenderness before straining.
Yes, the poached meat and simmered sauce can be made a day ahead; add fresh dill only when reheating to serve.
Per serving (340g / 12.0 oz) · 6 servings total
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