Bayerischer Mit Spargel (Barvarian Veal with Asparagus)
Bayerischer Mit Spargel (Barvarian Veal with Asparagus) recipe 27
Ingredients
2 | pounds |
veal
cubed |
|
2 | tablespoons |
vegetable oil
|
|
1 | large |
onions
chopped |
|
1 | cup |
carrots
chopped |
|
1 | tablespoon |
parsley leaves
chopped |
|
¼ | cup |
lemon juice
fresh |
|
2 | cups |
beef stock
|
|
3 | tablespoons |
all-purpose flour
|
|
½ | teaspoon |
salt
|
|
black pepper
fresh ground, to taste |
* | ||
20 | ounces |
asparagus
frozen*, or 2 lb fresh** |
Directions
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℉ (160℃) F oven 1½ hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.
Note:
Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) Fresh Asparagus should be cleaned and cut into 1-inch pieces.
Nutrition Facts
Serving Size 175g (6.2 oz)