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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.
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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
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    STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

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    SELECTED VARIETIES 11.00/kg


    PEPPERCORN VEAL LOIN CHOPS GRAIN FED

    PEPPERCORN VEAL LOIN CHOPS GRAIN FED

    $9.99 /lb

    22.02/kg


  • 5
    potatoes, peeled and very thinly sliced
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    YELLOW FLESH POTATOES

    YELLOW FLESH POTATOES

    $3.49 ea.

    5 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE NEW POTATOES 5 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE


    SWEET POTATOES

    SWEET POTATOES

    $1.79 /lb

    PRODUCT OF U.S.A. 3.95/kg


  • 3
    large onions, cut into thin slices
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    CARROT OR YELLOW ONIONS

    CARROT OR YELLOW ONIONS

    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 1
    large leek, well cleaned and thinly sliced
  • 2
    Tomato peeled, seeded and diced
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    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    $1.99 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO


  • 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.

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