Casserole of Quebec Grain-Fed Veal à la Parmentier

Type of cut: sliced

Yield: 4 servings

Degree of difficulty: easy

Preparation: 30 minutes

Cooking: 45 minutes

Cooking method: braising




  • 675 g (1 1/2 lb) Quebec Grain-Fed-Veal braising strips
  • 30 ml (2 tbsp) oil
  • 30 ml (2 tbsp) butter
  • 5 potatoes, peeled and thinly sliced
  • 3 large onions, cut into thin slices
  • 1 large leek, thinly sliced
  • 2 tomatoes, peeled, seeded and diced
  • Salt and pepper to taste
  • 15 ml (1 tbsp) paprika
  • 30 ml (2 tbsp) parsley
  • 200 ml (3/4 cup) veal stock


  1. Heat oil in saucepan.
  2. Lightly sauté veal.
  3. Place 1/3 of the potatoes in the bottom of a lightly buttered dripping pan, cover with a layer of veal and half the onion slices and a garnish of leek and tomatoes. Repeat process with the remaining ingredients, finishing with a top layer of potatoes. Season with salt, pepper and paprika between each layer.
  4. Place pats of butter on top, sprinkle with parsley and paprika and pour the veal stock over all.
  5. Cover the dripping pan and bake at 160°C (325°F) for 40 to 45 minutes, or until potatoes are tender.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011