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Barvarian Veal with Asparagus

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German Main dish Meat

Ingredients:

  • 2 lb Veal; cubed
  • 2 tb Vegetable oil
  • 1 Onion; large, chopped
  • 1 c Carrots; chopped
  • 1 tb Parsley; chopped
  • 1/4 c Lemon juice; fresh
  • 2 c Beef broth
  • 3 tb Unbleached flour
  • 1/2 ts Salt
  • Pepper;fresh ground,to taste
  • 20 oz Frozen asparagus; * or
  • 2 lb Asparagus; fresh **

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 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.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini