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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Oven at 325ºF. | 2. Fresh Asparagus should be cleaned and cut into 1-inch pieces. | 3. In a Dutch oven brown the veal in hot oil. | 4. Add onion and carrots. | 5. Cook until onion is transparent. Stir in parsley. | 6. Mix lemon juice, broth, flour and seasonings until well-blended. | 7. Pour over meat. | 8. Cover and bake 1 1/2 hours or until meat is tender. | 9. Add more broth if needed. | 10. Cook asparagus until tender-crisp. | 11. Stir into veal and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	2	lb	cubed	1214.9361	12.6934	196.7471	41.9788
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
beef broth	2	cups		33.6	0.192	5.472	1.056
flour	3	tablespoons	unbleached	67.704	4.9795	5.8984	3.2214
salt				-	-	-	-
pepper				-	-	-	-
asparagus	20	ounces	frozen	113.398	21.9992	12.4738	0.6804

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.