| 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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