Barvarian veal with asparagus

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.

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