Main Course
Serves 4
1 protein | 1 fat | 2 vegetable
Ingredients:
- 600 g veal, cubed
- 1 Tbsp vegetable oil
- 1 large onion, chopped
- 1 cup carrots, chopped
- 1 Tbsp parsley, chopped
- ¼ cup lemon juice
- 2 cups beef stock
- 1 Tbsp flour
- freshly ground black pepper, to taste
- 2 bunches asparagus, cut into 2cm pieces
Directions:
- In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley.
- In a bowl, mix the lemon juice, stock, flour and seasonings until well-blended. Pour over meat.
- Cover and bake in preheated 170 C oven 1 ½ hours or until meat is tender. Add more stock if needed.
- Cook asparagus until tender-crisp. Stir into veal and serve immediately.
