Bayerischer mit spargel (barvarian veal with a
6
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.