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Veal in dill sauce
1 serving
Rinse the meat, pour boiling salted water and cook over low heat. We remove the finished meat, remove the bones and cut into small portion pieces. Transfer pieces of meat and bone into a sauce, heat it up a lot. Serve on a round platter with crumbly rice or pearl barley, dumplings or boiled vegetables: carrots, cauliflower.
Rinse the meat, pour boiling salted water and cook over low heat. We remove the finished meat, remove the bones and cut into small portion pieces. Transfer pieces of meat and bone into a sauce, heat it up a lot. Serve on a round platter with crumbly rice or pearl barley, dumplings or boiled vegetables: carrots, cauliflower.
salt - 1 g, veal - 800 g
