Tips and Hacks
Use the handle of a wooden spoon to remove the kneading paddle of your Bread Machine from the hot loaf of bread.
Bavarian Veal With Asparagus
/ Cuisine: Germany


Qty unit Ingredient
2 pounds
2 tablespoons
1 large
1 cup
1 tablespoon
1/4 cup
2 cups
3 tablespoons
1/2 teaspoon
1/4 teaspoon
2 packages


Preheat oven to 325°F / 160°C / Gas Mark 3

This dish is also known as Bayerischer Mit Spargel

If you're using fresh asparagus, you'll need about 2 pounds, cleaned and cut into 1-inch pieces. If using frozen asparagus, choose the packages with tips and stems.

In a bowl, add lemon juice, beef broth, flour, salt and pepper. Mix until well blended. Set aside.

On the stove top; heat a Dutch oven and add the vegetable oil. Add the veal and cook until the meat is browned on all sides. Add onion and carrots. Cook until onion is transparent. Stir in the parsley.

Pour the lemon juice, beef broth mixture over the meat. Stir to coat the meat.

Cover the Dutch oven and bake in preheated 325°F oven for 1 1/2 hours or until meat is tender. Add more beef broth if needed.

Add the asparagus and cook uncovered for an additional 10 to 15 minutes, until the asparagus is tender but crisp.

Serve immediately.

Keldon C. | October 28th, 2021

facebook me twitter me
Filed Under:

Tested and True
Long sprigs of rosemary tied together make an excellent basting brush for the barbecue. When finished basting throw the sprigs onto coals for added flavor.