2 lb Veal; cubed
2 tb Vegetable oil
1 lg Onion; chopped
1 c Carrots; chopped
1 tb Parsley; chopped
1/4 c Fresh lemon juice
2 c Beef broth
3 tb Unbleached flour
1/2 ts Salt
Pepper; fresh ground,
- to taste
20 oz Frozen asparagus (2 boxes);
- tips & pieces -OR-
2 lb Fresh asparagus; cleaned,
- cut into 1" 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°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.
