Bavarian Veal With Asparagus

Course : German
Serves: 6
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Ingredients:

2 pounds veal -- cubed
2 tablespoons vegetable oil
1 large Onion 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
1/2 teaspoon pepper
20 ounces frozen asparagus -- * or
2 pounds asparagus -- fresh **
 

Preparation / Directions:

* 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.


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