Bayerisches Kalbfleisch mit Spargel
(Barvarian Veal With Asparagus) Recipe

Origin: German Period: Traditional

Ingredients:

900g veal, cubed
2 tbsp vegetable oil
1 large onion, chopped
220g carrots, chopped
1 tbsp parsley, chopped
60ml lemon juice, freshly squeezed
480ml beef stock or broth
3 tbsp unbleached flour
1/2 tsp salt
freshly-ground black pepper, to taste
900g fresh asparagus, cleaned and cut into 3cm lengths

Bayerisches Kalbfleisch mit Spargel
(Barvarian Veal With Asparagus) Preparation:

Method:

In a casserole dish or a Dutch oven brown the veal in hot oil. Add the onion and carrots and continue cooking until onion is transparent. Stir in the parsley. Meanwhile mix together the lemon juice, broth, flour and seasonings until well-blended. Pour this mixture over the meat. Cover and bake in an oven pre-heated to 170°C for 1½ hours, or until the meat is tender. Add more broth if needed. Cook the asparagus until tender-crisp before stirring into veal. Serve immediately.

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