| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Tender strips of veal laced with red pepper flakes and red bell peppers conjure up visions of pepper plants weighted by scores of bright, colorful peppers. Olive oil, onions and mushrooms enrich the mix finished with a generous splash of white wine.

Bavarian Veal with Asparagus

x2 pounds veal, cubed
2 tablespoons vegetable oil
1 onion, chopped
1 cup carrot, finely chopped
1 tablespoon chopped flat-leaf parsley
1/4 cup lemon juice
2 cups beef broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds asparagus spears, sliced

1. Preheat oven to 325*F.
2. In an oven proof kettle with a lid, brown cubes of veal in oil. Add chopped onion and chopped carrots. Cook until the onion is transparent then stir in chopped parsley.
3. In a bowl mix lemon juice, beef broth, flour, salt, and pepper until well-blended. Pour over the meat. Cover and bake for 1 1/2 hours, or until meat is tender.
4. Steam sliced asparagus spears until tender-crisp. Stir into the veal.

Makes 6 servings.