Bavarian Veal With Asparagus
2 pound 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
pepper; fresh ground -- to taste
20 ounce frozen asparagus -- * or
2 pound 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
Add more broth if needed. Cook asparagus until tender-crisp.
Stir into veal and serve immediately.