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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
Cuisine: Brazilian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bayerischer Mit Spargel (barvarian Veal)

Recipe Tags: Veal Recipes

Date Added: January 04, 2014


2 Pounds Veal 2 Pounds Veal Cubed
2 Tablespoons Vegetable Oil 2 Tablespoons Vegetable Oil olive
1 Unit Onion 1 Unit Onion Large, Chopped
1 Cup Carrot 1 Cup Carrots Chopped
1 Tablespoon Parsley 1 Tablespoon Parsley Chopped
1/4 Cup Lemon Juice 1/4 Cup Lemon Juice Fresh
2 Cups Beef Broth 2 Cups Beef Broth Hot
3 Tablespoons Unbleached Flour 3 Tablespoons Unbleached Flour Sifted
1/2 Teaspoon Salt 1/2 Teaspoon Salt to 1 ts
1 Pepper 1 Pepper Fresh Ground,To Taste
20 Ounces Asparagus 20 Ounces Frozen Asparagus * OR
2 Pounds Asparagus 2 Pounds Asparagus Fresh **
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1. In a Dutch oven brown the veal in hot oil.

2. Add onion and carrots. Cook until onion is transparent.

3. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended.

4. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender.

5. Add more broth if needed. Cook asparagus until tender-crisp.

6. Stir into veal and serve immediately. * Frozen Asparagus should be tips and pieces.

7. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Gluten, Asparagus, Sulfites, Fructose Malabsorption, Beef, Onion allergies.
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