Bavarian Veal With Asparagus
|Veal cubes||2 Pound|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Chopped carrots||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Beef broth||2 Cup (32 tbs)|
|Ground pepper||To Taste|
|Frozen asparagus tips and pieces/2 pounds fresh, cleaned, cut into 1 inch pieces||20 Ounce|
In Dutch oven or heavy saucepan brown veal in .
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.
Bake in preheated 325 Â°F oven until 1 1/2 hours or until meat is tender.
Add more broth, if needed.
Cook asparagus until tender-crisp; stir into veal.