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.

Submitted by: Recipe Group Member

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