Bavarian Veal With Asparagus - cooking recipe

Ingredients

2 lbs veal, cubed
2 tablespoons vegetable oil
1 large onion, chopped
1 cup chopped carrot
1 tablespoon parsley, chopped
1/4 cup lemon juice
2 cups beef broth
3 tablespoons unbleached flour
salt
pepper
20 ounces frozen asparagus or 2 lbs fresh asparagus

Preparation

Oven at 325\u00b0F.
Fresh Asparagus should be cleaned and cut 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 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.