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Bavarian Veal With Asparagus


  • 2 pounds veal cubes
  • 2 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 1 cup chopped carrots
  • 1 Tbsp. chopped parsley
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  • 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.


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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