Barvarian Veal with Asparagus
- 2 lb Veal; cubed
- 2 tb Vegetable oil
- 1 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
- Pepper;fresh ground,to taste
- 20 oz Frozen asparagus; * or
- 2 lb 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.
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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.
Fresh Asparagus should be cleaned and cut into 1-inch pieces.
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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.
