This might be a real Finnish/Greek combination, but it’s what my mother made often. It is quite delicious and just a glance through the ingredients probably makes it sound richer than it is. It is an all-in-one dish that can be taken straight to the table from the stove. You can easily add an extra carrot and potatoes to feed more people: there should be an abundance of sauce.
Melt the butter with the oil in a large, heavy-based casserole over medium heat. Brown the veal on all sides, salting the browned part. Add the garlic and sauté for another minute. Add the allspice, bay leaf and
Throw away the allspice berries and bay leaf. Remove the meat, slice it fairly thickly and set aside to keep warm on a platter. Remove the vegetables to a warm dish.
Put the flour in a large saucepan and add a ladleful of the hot cooking liquid, stirring with a wooden spoon or whisk until smooth. Add another ladleful and stir in the lemon juice.
Put the pan over low heat and add the rest or most of the liquid from the casserole. Cook until it bubbles up, then boil for 7–8 minutes until thickened. Add the cream and dill, heat through and then return all this sauce to the casserole along with the vegetables. Rock the casserole from side to side to make sure everything is combined. Heat through very gently for a few minutes, stirring all the time. Adjust the seasoning and serve the slices of meat and vegetables in large bowls with the sauce spooned over the top.
© 2004 All rights reserved. Published by Murdoch Books.