Bavarian Veal With Asparagus
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | German | German, Main dish, Meats | 6 | Servings |
INGREDIENTS
| 2 | lb | Veal, Cubed |
| 2 | T | Vegetable Oil |
| 1 | Onion, Large Chopped | |
| 1 | c | Carrots, Chopped |
| 1 | T | Parsley, Chopped |
| 1/4 | c | Lemon Juice, Fresh |
| 2 | c | Beef Broth |
| 3 | T | Unbleached Flour |
| 1/2 | t | Salt |
| Pepper, Fresh GroundTo | ||
| 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. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 293
Calories From Fat: 90
Total Fat: 10.1g
Cholesterol: 117.9mg
Sodium: 1298.4mg
Potassium: 1127.3mg
Carbohydrates: 13.5g
Fiber: 3.5g
Sugar: 2g
Protein: 37.9g