Bayerischer mit spargel (barvarian veal with asparagus)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Veal -- Cubed |
| 2 | cups | Beef Broth |
| 2 | tablespoons | Vegetable Oil |
| 3 | tablespoons | Unbleached Flour |
| 1 | Onion; Large -- Chopped | |
| ½ | teaspoon | Salt |
| 1 | cup | Carrots -- Chopped |
| Pepper;Fresh Ground -- To | ||
| Taste | ||
| 1 | tablespoon | Parsley -- Chopped |
| 20 | ounces | Frozen Asparagus -- * OR |
| ¼ | cup | Lemon Juice -- Fresh |
| 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. Stir into veal and serve immediately.
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