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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


  1. In a Dutch oven brown the veal in hot oil.
  2. Add onion and carrots. Cook until onion is transparent. Stir in parsley.
  3. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat.
  4. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender.
  5. Add more broth if needed.
  6. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

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