Barvarian veal with asparagus
6 servings
Ingredients
| Quantity | 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 ** |
Directions
* 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.