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Bavarian Veal With Asparagus

Cuisine: German
Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozVeal - cubed
2 tablespoons 30mlVegetable oil
1   Onion; large - chopped
1 cup 110g / 3.9ozCarrots - chopped
1 tablespoon 15mlParsley - chopped
1/4 cup 59mlLemon juice - fresh
2 cups 474mlBeef broth
3 tablespoons 45mlUnbleached flour
1/2 teaspoon 2.5mlSalt
  Pepper; fresh ground - to taste
20 oz 568gFrozen asparagus - * or
2 lbs 908g / 32ozAsparagus - fresh **

Recipe 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 325F 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.

Bill Wight


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