2 lb veal, cubed
2 tbsp vegetable oil
1 each onion, large, chopped
1 cup carrots, chopped
1 tbsp parsley, chopped
1/4 cup lemon juice, fresh
2 cup beef broth
3 tbsp unbleached flour
1/2 tsp salt
1 pepper, fresh ground,to taste
20 oz frozen asparagus, * or
2 lb asparagus, fresh **
Directions
* 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.
Servings: 6 servings
Barvarian Veal With Asparagus Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; German; Meat; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed way back into distant history, certainly as far as early Egypt, and potentially, even further back. However, sadly, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
Progressing into Roman times 25BC a roman called Apicius assembled a few documents detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and dessert, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times made use of many different herbs, including a few you will know such as bay, mint and dill. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices like parsley, basil and rosemary. These new foods and spices caused an increase in manuscripts on food, some of which still exist in private collections. When we get to the twentieth century, cookery publications were highly popular mostly as a result of more people being able to read, people having increased leisure time and disposable income. |
We hope you enjoy this Barvarian Veal With Asparagus recipe.
