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Cooked by: Chef / Ethnicity: German cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
Comments: * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
** Fresh Asparagus should be cleaned and cut into 1-inch pieces. | Ingredients:
2 Pound(s) Veal; Cubed
2 Tablespoon(s) Onion; Large, Chopped
1 Cup(s) Carrots; Chopped
1 Tablespoon(s) Parsley; Chopped
1/4 Cup(s) Lemon Juice; Fresh
2 Cup(s) Pepper;Fresh Ground,To Taste
3 Tablespoon(s) Unbleached Flour
1/2 Teaspoon(s) FUSILLI PASTA (SPIRALS)
20 Ounce(s) Frozen Asparagus; * OR
2 Pound(s) Asparagus; Fresh ** |
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