Barvarian 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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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