Bayerischer mit spargel (barvarian veal with asparagus)

Yield: 6 servings

Measure Ingredient
2 pounds Veal -- Cubed
2 cups Beef Broth
2 tablespoons Vegetable Oil
3 tablespoons Unbleached Flour
1 \N Onion; Large -- Chopped
½ teaspoon Salt
1 cup Carrots -- Chopped
\N \N Pepper;Fresh Ground -- To
\N \N Taste
1 tablespoon Parsley -- Chopped
20 ounces Frozen Asparagus -- * OR
¼ cup Lemon Juice -- Fresh
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. Stir into veal and serve immediately.

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