Bayerischer Mit Spargel (barvarian Veal With
Make 6 servings
2.00 lb Asparagus; Fresh ** 1.00 each Pepper;Fresh Ground,To Taste 20.00 oz Frozen Asparagus; * OR 0.50 teaspoon Salt 0.25 cup Lemon Juice; Fresh 1.00 each Onion; Large, Chopped 1.00 cup Carrots; Chopped 2.00 lb Veal; Cubed 3.00 tablespoon Unbleached Flour 2.00 tablespoon Vegetable Oil 1.00 tablespoon Parsley; Chopped 2.00 cup Beef Broth
Directions * 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.		Nutrition Facts per serving Calorie 320.56 Protein 37.31g Fat 11.72g Water 399.64g Sodium 610.43mg Cholesterol 125.60mg Carbohydrates 19.29g Fiber 7.11g Vitamin A 7579.01mg Vitamin C 77.08mg