Bayerischer mit spargel (barvarian veal with asparagus)
Yield: 6 servings
Ingredients:
- 2 lb Veal; Cubed 2 c Beef Broth
- 2 tb Vegetable Oil 3 tb Unbleached Flour
- 1 ea Onion; Large Chopped 1/2 ts Salt
- 1 c Carrots; Chopped 1 x Pepper;Fresh Ground To Taste
- 1 tb Parsley; Chopped 20 oz Frozen Asparagus; * OR
- 1/4 c Lemon Juice; Fresh 2 lb Asparagus; Fresh **
Instructions:
* 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 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.
