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Browned cubes of veal are oven-braised
with chopped onion and carrot in a lemony beef gravy and served
with steamed sliced asparagus.
Bavarian Veal with
Asparagus
- 2 pounds veal, cubed
2 tablespoons vegetable oil
1 onion, chopped
1 cup carrot, finely chopped
1 tablespoon chopped flat-leaf parsley
1/4 cup lemon juice
2 cups beef broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds asparagus spears, sliced
- Preheat oven to 325°F (160°C).
- In an oven proof kettle with a lid, brown
cubes of veal in oil. Add chopped onion and chopped carrots.
Cook until the onion is transparent then stir in chopped parsley.
- In a bowl mix lemon juice, beef broth,
flour, salt, and pepper until well-blended. Pour over the meat.
Cover and bake for 1 1/2 hours, or until meat is tender.
- Steam sliced asparagus spears until tender-crisp.
Stir into the veal.
Makes 6 servings.
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