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Bayerischer mit Spargel (Barvarian Veal With Asparagus)


2 lb. Veal; Cubed
2 T Vegetable Oil
1 Onion; Large, Chopped
1 c Carrots; Chopped
1 T Parsley; Chopped
1/4 c Lemon Juice; Fresh
2 c Beef Broth
3 T Unbleached Flour
1/2 t Salt
Pepper; Fresh Ground, To Taste
2 lb. Asparagus; Fresh, cleaned and cut into one - 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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