Bavarian Veal With Asparagus

Recipe Ingredients

2 lbs	908g / 32oz	Veal - cubed
2 tablespoons	30ml	Vegetable oil
1		Onion; large - chopped
1 cup	110g / 3.9oz	Carrots - chopped
1 tablespoon	15ml	Parsley - chopped
1/4 cup	59ml	Lemon juice - fresh
2 cups	474ml	Beef broth
3 tablespoons	45ml	Unbleached flour
1/2 teaspoon	2.5ml	Salt
		Pepper; fresh ground - to taste
20 oz	568g	Frozen asparagus - * or
2 lbs	908g / 32oz	Asparagus - 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.

Source:
Bill Wight

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