Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Veal; Cubed |
2 tablespoons | Vegetable Oil |
1 each | Onion; Large, Chopped |
1 cup | Carrots; Chopped |
1 tablespoon | Parsley; Chopped |
¼ cup | Lemon Juice; Fresh |
2 cups | Beef Broth |
3 tablespoons | Unbleached Flour |
½ teaspoon | Salt |
1 x | Pepper;Fresh Ground,To Taste |
20 ounces | Frozen Asparagus; * OR |
2 pounds | Asparagus; Fresh ** |
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley.
Mix lemon juice, broth, flour and seasonings until well-blended.
Pour over meat. Cover and bake in preheated 325 degree F oven 1½ hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.