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Casserole of Veal à la Parmentier https://www.metro.ca/userfiles/image/recipes/casserole-veau-parmentier-3606.jpg PT15M PT50M PT1H05M
Preheat oven at 325°F (160°C). Heat oil in saucepan and lightly sauté veal. Place 1/3 of the potatoes in the bottom of a lightly buttered oven dish, cover with a layer of veal and half the onion slices, leek and tomatoes. Repeat steps, finishing with a top layer of potatoes. Season with salt, pepper and paprika between each layer. On the last layer of potatoes, place pats of butter, sprinkle with parsley and paprika and pour beef consommé over all. Cover the dish and bake for 40 to 45 minutes, or until potatoes are tender. Serve.
4
2 Tbsp. (30 mL) canola oil 1 1/2 lb (680 g) grain-fed veal shoulder, thinly cut 5 potatoes, peeled and very thinly sliced 3 large onions, cut into thin slices 1 large leek, well cleaned and thinly sliced 2 tomatoes peeled, seeded and diced 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) parsley 1 Tbsp. (15 mL) paprika 3/4 cup (190 mL) beef consommé
Casserole of Veal à la Parmentier

Casserole of Veal à la Parmentier

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:50
COOKING
1:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    canola oil
  • 1 1/2 lb
    (680 g)
    grain-fed veal shoulder, thinly cut
  • 5
    potatoes, peeled and very thinly sliced
  • 3
    large onions, cut into thin slices
  • 1
    large leek, well cleaned and thinly sliced
  • 2
    tomatoes peeled, seeded and diced
  • 2 Tbsp.
    (30 mL)
    butter
  • 2 Tbsp.
    (30 mL)
    parsley
  • 1 Tbsp.
    (15 mL)
    paprika
  • 3/4 cup
    (190 mL)
    beef consommé

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven at 325°F (160°C).

Heat oil in saucepan and lightly sauté veal.

Place 1/3 of the potatoes in the bottom of a lightly buttered oven dish, cover with a layer of veal and half the onion slices, leek and tomatoes. Repeat steps, finishing with a top layer of potatoes. Season with salt, pepper and paprika between each layer.

On the last layer of potatoes, place pats of butter, sprinkle with parsley and paprika and pour beef consommé over all. Cover the dish and bake for 40 to 45 minutes, or until potatoes are tender. Serve.

Source : Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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