| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
German |
German, Meats, Main dish |
6 |
Servings |
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 ** |
INSTRUCTIONS
* 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
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