Bavarian 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 |
| 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-ble Recipe By :