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BAYERISCHER MIT SPARGEL (BARVARIAN VEAL WITH ASPARAGUS)

Category:    German, Veal, Meats, Main dishes, Vegetables
Yield:6 servings
 
      2 lb Veal; Cubed                         2 c  Beef Broth
      2 tb Vegetable Oil                       3 tb Unbleached Flour
      1 ea Onion; Large, Chopped             1/2 ts Salt
      1 c  Carrots; Chopped                    1 x  Pepper;Fresh Ground,To Taste
      1 tb Parsley; Chopped                   20 oz Frozen Asparagus; * OR
    1/4 c  Lemon Juice; Fresh                  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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