Bayerischer mit spargel (barvarian veal with aspar
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Bayerischer mit spargel (barvarian veal with aspar
  Veal    German  
Last updated 6/12/2012 12:51:33 AM. Recipe ID 13161. Report a problem with this recipe.
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      Title: Bayerischer mit spargel (barvarian veal with aspar
 Categories: German
      Yield: 6 Servings
 
      2 lb Veal; Cubed
      2 tb Vegetable Oil
      1    Onion; Large, Chopped
      1 c  Carrots; Chopped
      1 tb Parsley; Chopped
    1/4 c  Lemon Juice; Fresh
      2 c  Beef Broth
      3 tb Unbleached Flour
    1/2 ts Salt
           Pepper;Fresh Ground,To Taste
     20 oz Frozen Asparagus; * OR
      2 lb Asparagus; Fresh **
 
  *   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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Recipe ID 13161 (Apr 03, 2005)

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