Barvarian Veal With Asparagus Recipe

Ingredients for Barvarian Veal With Asparagus

• 2 lbs veal cutlets
• Vegetable Oil
• 1 large onion, chopped
• Carrot
• 1/4 cup chopped fresh parsley
• 1/4 cup lemon juice
• Beef Broth
• Unbleached Flour
• Salt & Freshly Ground Black Pepper
• Frozen Asparagus

How to Make Barvarian Veal With Asparagus

1. Preheat oven to 325°F (160°C).
2. Season 2 lbs veal cutlets generously with salt and pepper.
3. 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.
4. Add 1 large chopped onion and 2 chopped carrots to the Dutch oven. Cook until softened, about 5 minutes.
5. Stir in 1/4 cup chopped fresh parsley.
6. 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.
7. Pour the lemon-broth mixture over the meat and vegetables in the Dutch oven.
8. 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.
9. While the veal is baking, prepare the asparagus. Steam or sauté 1 pound asparagus until tender-crisp (about 5-7 minutes).
10. Add more broth if needed to maintain moisture during cooking.
11. Once the veal is cooked, stir in the asparagus.
12. Serve immediately. Garnish with extra parsley, if desired.