Veal Cup-Steak



  • 500 g (1 lb) ground Quebec Veal
  • 1 carrot cut in large pieces
  • 1 celery cut in large pieces
  • 2 French shallots cut in large pieces
  • 1 egg
  • 5 ml (1 tsp) cornstarch
  • Salt and pepper to taste
  • 398 ml (1 can) creamed corn
  • Mashed potatoes with curcuma and paprika in sufficient quantity


  1. In a food processor, finely chop the pieces of carrot, celery and French shallots.
  2. Add the egg, spices and cornstarch.
  3. Mix for one minute.
  4. Add ground veal.
  5. Blend until the mix is smooth.
  6. If needed, let sit in the refrigerator.


  1. Preheat oven to 180°C (350°F).
  2. Flip a muffin tin upside down and oil the bottom of 4 compartments and leave one compartment empty in between.
  3. Take 1/4 of the preparation mix, make a patty and place a small square of parchment paper on top.
  4. Repeat this step for the other 3 patties.
  5. Carefully spread the patty on the oiled compartments to make cups, leaving the parchment paper in place.
  6. Cook in the oven for approximately 15 minutes or until the meat is golden.
  7. Remove the muffin tin from the oven and let sit for a few minutes.
  8. Remove the cups by turning them slightly and remove the parchment paper.
  9. Place the veal cups on a cookie sheet covered with parchment paper.
  10. Fill the cups with creamed corn.
  11. With a pastry bag, make mashed potato rosettes on top.
  12. Sprinkle with paprika.
  13. Cook in the oven for 15 to 20 minutes or until the rosettes are nicely coloured.