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Print this Recipe    Veal Asparagus

Bayerischer Mit Spargel (Bavarian Veal With Asparagus)
Servings: 6

2 lb veal, cubed
2 tb vegetable oil
1 onion, chopped
1 c carrots, chopped
1 tb parsley, chopped
1/4 c lemon juice, fresh
2 c broth
3 tb flour
1/2 t salt
freshly ground pepper
2 lbs fresh asparagus, sliced 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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