Bayerischer mit Spargel (Barvarian Veal With A |
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Ingredients 2 pounds Veal -- Cubed
2 tablespoons Vegetable Oil
1 each Onion; Large -- Chopped
1 cup Carrots -- Chopped
1 tablespoon Parsley -- Chopped
1/4 cup Lemon Juice -- Fresh
2 cups Beef Broth
3 tablespoons Unbleached Flour
1/2 teaspoon Salt
Pepper;Fresh Ground -- To Taste
20 ounces Frozen Asparagus -- * OR
2 pounds Asparagus -- Fresh **
2 tablespoons Vegetable Oil
1 each Onion; Large -- Chopped
1 cup Carrots -- Chopped
1 tablespoon Parsley -- Chopped
1/4 cup Lemon Juice -- Fresh
2 cups Beef Broth
3 tablespoons Unbleached Flour
1/2 teaspoon Salt
Pepper;Fresh Ground -- To Taste
20 ounces Frozen Asparagus -- * OR
2 pounds Asparagus -- Fresh **
Procedures 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.
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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