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Bayerischer Mit Spargel (Barvarian Veal with Asparagus)
2 lb Veal; Cubed
1 ea Onion; Large, Chopped
1 T Parsley; Chopped
2 c Beef Broth
1/2 t Salt
20 oz Frozen Asparagus; * OR 2 lb Asparagus; Fresh **
2 T Vegetable Oil
1 c Carrots; Chopped
1/4 c Lemon Juice; Fresh
3 T Unbleached Flour
Pepper;Fresh Ground,To Taste
* 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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