Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

Latest updates on our stores and services. Learn More

We have made some important changes to our service, please click here to learn more.

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 2 4 1
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 Tomato 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
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

Ingredients

Imprimer ma sélection
  • 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
    Tomato 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

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.