Bayerischer Mit Spargel (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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
