Bavarian Veal with Asparagus
Tender chunks of oven-braised veal in a lemony beef gravy with onions, carrots and 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, cut into 1 1/2 to 2-inch slices
- 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 crisp-tender. Stir into the veal.
Makes 6 servings.