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Veal Bavarian Style

Ingredients
  Diced veal 1 1⁄2 Pound (Use Breast, Shoulder, Riblets)
  Onion 1 , chopped
  Lemon juice 1 Tablespoon
  Stock 1 Cup (16 tbs)
  Flour 1 Tablespoon
  Butter 2 Tablespoon
  Carrot 1 , chopped
  Asparagus 1 Pound, washed and scraped
  Chopped parsley 1⁄2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 400 F.

MAKING
3) In a frying pan, heat butter.
4) In the hot butter, quickly brown the onion, carrot, parsley and the diced meat.
5) To the soaked Romertopf, transfer the fried vegetables and meat.
6) Add salt, pepper and lemon juice.
7) In a small bowl, combine the flour and stock.
8) Over the meat, pour this mixture.
9) In the hot oven, cook covered for about two hours.
10) Meanwhile, in a pan, boil the asparagus.
11) From the oven, remove the Romertopf and to this, add the boiled asparagus.
12) Adjust the seasonings to taste.
13) Finally, stir in a little butter.

SERVING
14) Transfer the veal and vegetables to individual serving dishes and serve hot, with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
130 Minutes
Ready In: 
150 Minutes
Servings: 
6

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