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Bayerischer Mit Spargel (Bavarian Veal With Asparagus)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Veal - cubed

  2. 2 tablespoons 30ml Vegetable oil

  3. 1 Onion; large - chopped

  4. 1 cup 110g / 3.9oz Carrots - chopped

  5. 1 tablespoon 15ml Parsley - chopped

  6. 1/4 cup 59ml Lemon juice - fresh

  7. 2 cups 474ml Beef broth

  8. 3 tablespoons 45ml Unbleached flour

  9. 1/2 teaspoon 2 1/2ml Salt

  10. Pepper; fresh ground - to taste

  11. 20 oz 568g Frozen asparagus -or 2 lbs 908g / 32oz Asparagus - fresh **

Instructions Jump to Ingredients ↑

  1. * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.

  2. 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.

  3. Pour over meat. Cover and bake in preheated 325F 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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