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Bavarian 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.
 
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip