Ingredients for Barvarian Veal With Asparagus
- 2 lbs veal cutlets
- 2 tablespoons olive oil
- 1 large chopped onion
- 2 chopped carrots
- 1/4 cup fresh parsley
- 1/4 cup lemon juice
- 1 cup beef broth (plus more if needed)
- 2 tablespoons all-purpose flour
- salt and freshly ground black pepper (to taste)
- 1 pound asparagus
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barvarian Veal With Asparagus? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barvarian Veal With Asparagus
- Preheat oven to 325°F (160°C).
- Season 2 lbs veal cutlets generously with salt and pepper.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the veal cutlets in batches, ensuring not to overcrowd the pan. Set aside.
- Add 1 large chopped onion and 2 chopped carrots to the Dutch oven. Cook until softened, about 5 minutes.
- Stir in 1/4 cup chopped fresh parsley.
- In a small bowl, whisk together 1/4 cup lemon juice, 1 cup beef broth, 2 tablespoons all-purpose flour, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and a pinch of salt and pepper.
- Pour the lemon-broth mixture over the meat and vegetables in the Dutch oven.
- Bring to a simmer, then cover and transfer to the preheated oven. Bake for 1 hour and 30 minutes, or until the veal is fork-tender.
- While the veal is baking, prepare the asparagus. Steam or sauté 1 pound asparagus until tender-crisp (about 5-7 minutes).
- Add more broth if needed to maintain moisture during cooking.
- Once the veal is cooked, stir in the asparagus.
- Serve immediately. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
7g
Fat
24g
Carbs
3g
