Bayerischer Mit Spargelgerman, main dish, meats, vegetables 2 lb veal; cubed 2 tablespoon vegetable oil 1 onion; large, chopped 1 cup carrots; chopped 1 tablespoon parsley; chopped 1/4 cup lemon juice; fresh 2 cup beef broth 3 tablespoon unbleached flour 1/2 teaspoon salt 1 pepper; fresh ground,to taste 20 oz frozen asparagus; * or 2 lb asparagus; fresh ** * 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. |
