Bayerischer mit Spargel (Bavarian Veal with Asparagus)
Recipe type: Veal
Serves: 6
  • 2 pounds veal; cubed
  • 2 Tablespoons vegetable oil
  • 1 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
  • 1 pepper; fresh ground, to taste
  • 20 ounces frozen asparagus; * or
  • 2 pounds asparagus; fresh **
  1. * Frozen Asparagus should be tips and pieces. (2 boxes (10 ounces Each))
    ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
  2. In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley.
  3. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat.
  4. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed.
  5. Cook asparagus until tender-crisp. Stir into veal and serve immediately.
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