Ingredients:
- 2 pounds veal cubes
- 2 Tbsp. vegetable oil
- 1 large onion, chopped
- 1 cup chopped carrots
- 1 Tbsp. chopped parsley
- 1/4 cup fresh lemon juice
- 2 cups beef broth
- 3 Tbsp. flour
- 1/2 tsp. salt
- Freshly ground pepper to taste
- 2 (10-oz.) boxes frozen asparagus tips and pieces or 2 pounds fresh, cleaned, cut into 1-inch pieces.
Directions:
In a dutch oven or heavy saucepan brown 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. Bake in preheated oven 325 F until 1 1/2 hours or until meat is tender. Add more broth if necessary.
Cook asparagus until tender-crisp; stir into veal. Serve immediately.
I eat this with potatoes.
By Raymonde G. from North Bay, Ontario
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