Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Casserole of Veal à la Parmentier
2013-08-06
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
Metro
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
-
![]()
Gluten-free
4
servings
0:15
Preparation
0:50
COOKING
1:05
TOTAL TIME
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
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
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.
