Ingredients
675 g (1 ½ lb) grain-fed veal shoulder, thinly cut
5 potatoes, peeled and thinly sliced
3 large onions, cut into thin slices
1 large leek, thinly sliced
2 tomatoes, peeled, seeded and diced
30 ml (2 tbsp) butter
30 ml (2 tbsp) canola oil
30 ml (2 tbsp) parsley
15 ml paprika
200 ml (¾ cup) beef consommé
Salt and pepper to taste
Preparation
Heat oil in saucepan.
Lightly sauté veal.
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.
Place pats of butter on top, sprinkle with parsley and paprika and pour the beef consommé over all.
Cover the dripping pan and bake at 160°C (325°F) for 40 t0 45 minutes, or until potatoes are tender.
