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Bayerischer Mit Spargel (Barvarian Veal with Asparagus)

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Recipe

Bayerischer Mit Spargel (Barvarian Veal with Asparagus) recipe

 

Yield

12 servings

Prep

hrs

Cook

1⅔ hrs

Ready

2 hrs

Ingredients

Amount Measure Ingredient Features
2 pounds veal
cubed
2 tablespoons vegetable oil
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1 large onions
chopped
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1 cup carrots
chopped
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1 tablespoon parsley leaves
chopped
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¼ cup lemon juice
fresh
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2 cups beef stock
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3 tablespoons all-purpose flour
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½ teaspoon salt
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black pepper
fresh ground, to taste
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20 ounces asparagus
frozen*, or 2 lb fresh**
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Ingredients

Amount Measure Ingredient Features
907.2 g veal
cubed
3E+1 ml vegetable oil
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1 each onions
chopped
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237 ml carrots
chopped
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15 ml parsley leaves
chopped
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59 ml lemon juice
fresh
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473 ml beef stock
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45 ml all-purpose flour
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2.5 ml salt
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1 x black pepper
fresh ground, to taste
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578 ml/g asparagus
frozen*, or 2 lb fresh**
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Directions

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 in preheated 325℉ (160℃) F oven 1½ hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

Note:

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 17248% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 250mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 32g
Vitamin A 40% Vitamin C 10%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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