VOLUME 1 - Kilimanjaro Foods

6 Servings
2 lb veal,cubed
2 T vegetable oil
1 onion,large, chopped
1 c carrots,chopped
1 T parsley,chopped
1/4 c lemon juice,fresh
2 c beef broth
3 T unbleached flour
1/2 t salt
1 pepper,fresh ground,to
-taste
20 oz frozen asparagus,* or
2 lb asparagus,fresh **
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz
Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch
pieces.
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 degree F oven 1 1/2 hours or
until meat is tender. Add more broth if needed. Cook
asparagus until tender-crisp. Stir into veal and serve immediately.
Bayerischer Wurstsalat (Barvarian Sausage Salad)