Servings
4 s
Ingredients
- 1 pound Leftover beef (preferably
- From Pot-au-feu, or from
- Roast beef) sliced as thinly
- As possible
- 4 tablespoons Butter
- 3 medium Yellow onions, sliced thinly
- And separated into rings
- Flour
- 1 tablespoon Plus, red wine vinegar, to
- Taste
- Stock, Pot-au-Feu broth, or
- 1 small Bay leaf
- 1 Sprig fresh thyme, or sub-
- Stitute 1 t dried.
- 1 tablespoon Dijon-type mustard, or to
- Taste
- Fresh bread crumbs
- 1/3 cup Chopped fresh parsley
- 1/2 Lemon, juice MIKE'S KITCHEN-
Directions
- This recipe is an excellent use for leftover beef.
- Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions, which are made into a sharp sauce.
- Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef can work as well.
- It will just need more baking time.
- The following is my favorite variation for a Miroton: Make sure the beef is chilled for easy slicing.
- Then, slice as thinly as possible.
- Set aside.
- In a large skillet, melt the butter and lightly saute the onions.
- When golden and very soft, about 10 minutes, sprinkle them with enough flour to make a light roux.
- Stir the mixture thoroughly for 2 – 3 minutes before adding the vinegar and mustard.
- Continue stirring, adding enough stock or Pot-au-Feu broth to make a thin sauce.
- Add the spices.
- Bring the sauce to a boil, then lower heat and simmer for about 30 minutes.
- Assembly: Pour a layer of sauce into a shallow baking dish.
- Layer meat slices, always overlapping, alternating with more of the sauce.
- You should end up with a final layer of sauce.
- Bake, covered, in a 350 degree oven for half an hour, if meat was originally poached, or for an hour, if roast beef.
- Check to make sure sauce does not reduce too much.
- Add more stock if necessary.
- When preliminary cooking is finished, sprinkle surface of dish with a thick coating of fresh bread crumbs.
- Spoon just enough butter over crumbs to moisten them.
- Return to oven for about 30 more minutes, or until a golden crust forms. Sprinkle the top with the parsley to garnish, and squeeze over it the juice of half a lemon.
- Serve at once.
- Variations: Add tomatoes, garlic, and/or mushrooms. Instead of vinegar, use a little grated horseradish.
- In place of some of the stock, use wine.
- This dish is very flexible.
- It is also economical, but it doesn’t taste like it! File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdja006.biz