Bavarian Veal With Asparagus |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
Another Razzle Dazzle recipe for World Tour II. Ingredients:
2 lbs veal, cubed |
2 tablespoons vegetable oil |
1 large onion, chopped |
1 cup chopped carrot |
1 tablespoon parsley, chopped |
1/4 cup lemon juice |
2 cups beef broth |
3 tablespoons unbleached flour |
salt |
pepper |
20 ounces frozen asparagus or 2 lbs fresh asparagus |
Directions:
1. Oven at 325ºF.
2. Fresh Asparagus should be cleaned and cut into 1-inch pieces.
3. In a Dutch oven brown the veal in hot oil.
4. Add onion and carrots.
5. Cook until onion is transparent. Stir in parsley.
6. Mix lemon juice, broth, flour and seasonings until well-blended.
7. Pour over meat.
8. Cover and bake 1 1/2 hours or until meat is tender.
9. Add more broth if needed.
10. Cook asparagus until tender-crisp.
11. Stir into veal and serve immediately.
|
|