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Barvarian veal with asparagus

Yield: 6 Servings

Ingredients:

• 2 lb Veal; cubed
• 2 tb Vegetable oil
• 1 ea Onion; large chopped
• 1 c Carrots; chopped
• 1 tb Parsley; chopped
• 1/4 c Lemon juice; fresh
• 2 c Beef broth
• 3 tb Unbleached flour
• 1/2 ts Salt
• 1 x Pepper;fresh ground to taste
• 20 oz Frozen asparagus; * or
• 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.

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