Veal Pot Roast With Dill Gravy
|Rolled boned veal shoulder||3 Pound|
|Cooking oil/Butter||1 1⁄2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Hot water||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Cold water||3 Tablespoon|
|Dill seeds||1⁄2 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Paprika||1 Teaspoon (For Garnish)|
Brown the veal on all sides in the oil or butter.
Place on a rack in a dutch oven.
Saute the onion briefly in the fat remaining in the pan.
Transfer to the dutch oven and add the water and bay leaf.
Cover and cook slowly two hours.
Peel the potatoes and carrots, cut into halves and add to the dutch oven.
Sprinkle with salt and pepper.
Cover and continue cooking until the meat and vegetables are tender, about thirty minutes.
Remove the meat and vegetables to a hot platter.
Mix the flour and water to a smooth paste and stir into the liquid left in the dutch oven.
Blend in the dill seed.
Cook until thickened.
Stir in the sour cream and heat, but do not boil.