Bavarian Veal with Asparagus
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INGREDIENTS 2 pounds veal, cubed
2 tablespoons vegetable oil
1 large onion, chopped
1 cup carrots, chopped
1 tablespoon fresh parsley, chopped
1/4 cup fresh lemon juice
2 cups beef broth
3 tablespoons unbleached flour
1/2 teaspoon salt
Fresh ground pepper, to taste
20 ounces frozen asparagus OR 2 pounds fresh asparagusIn 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 a preheated 325 degree oven for 1-1/2 hours or until meat is tender. Add more broth if needed.
Cook asparagus until crisp-tender. Stir into veal and serve immediately.
Makes 6 servings