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
Recipes as an idea can be observed far back into distant history, in truth as far back into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, mostly, these early cookbooks were just very basic hieroglyphic recipes for food preparation.
As we move into The time of the romans around 25BC a roman called Apicius wrote some documents describing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the ancient Romans made use of many herbs, including some that we all recognise such as basil, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the holy lands, such as coriander, basil and rosemary. These new culinary innovations led to an outbreak in recipe books, many of which still exist in private cookery archives. By the advent of the 20th century, cook books are in high demand, as a result of better eduction, more free time and disposable income. |
We hope you enjoy this Barvarian Veal With Asparagus recipe.
