Bayerischer Mit Spargel (Barvarian Veal with Asparagus)
Bayerischer Mit Spargel (Barvarian Veal with Asparagus) recipe 27
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)Amount per Serving
Calories 17248% of calories from fat
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
16%
Trans Fat
0g
Cholesterol 60mg
20%
Sodium 250mg
10%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
5%
Sugars g
Protein
32g
Vitamin A 40%
•
Vitamin C 10%
Calcium 3%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
