Bayerischer mit spargel (bavarian veal with

Yield: 6 servings

Measure Ingredient
2 pounds Veal; Cubed
2 tablespoons Vegetable Oil
1 \N 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
\N \N 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.

Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber

From MMRECS01.ZIP, GEnie Food & Wine RT From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@...

Submitted By SYLVIA STEIGER On 04-30-95

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