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Ingredients Jump to Instructions ↓

  1. 2 pounds veal; cubed

  2. 2 tablespoons vegetable oil

  3. 1 onion; large -- chopped

  4. 1 cup carrots; chopped

  5. 1 tablespoon parsley; chopped

  6. 1/4 cup lemon juice; fresh

  7. 2 cups beef broth

  8. 3 tablespoons unbleached flour

  9. 1/2 teaspoon salt pepper;fresh ground -- to taste

  10. 20 ounces frozen asparagus;or 2 pounds asparagus; fresh **

Instructions Jump to Ingredients ↑

  1. Preparation : * 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.

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