Bayerischer mit Spargel (Barvarian Veal With Asparagus)
- 2 Pounds Veal -- Cubed
- 2 Tbsp Vegetable Oil
- 1 each Onion; Large -- Chopped
- 1 cup Carrots -- Chopped
- 1 Tbsp Parsley -- Chopped
- 1/4 cup Lemon Juice -- Fresh
- 2 cups Beef Broth
- 3 Tbsp Unbleached Flour
- 1/2 tsp Salt
- Pepper; Fresh Ground -- To Taste
- 20 oz. 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 ° F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.Servings:
Submitted by: Recipe Group Member
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