| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
German |
German, Veal, Meats, Main dish, Vegetables |
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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