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Ingredients
- 1 lb Leftover beef (preferably Roast beef) sliced as thinly As possible
- 4 Tbsp. Butter
- 3 med Yellow onions, sliced thinly And separated into rings Flour
- 1 Tbsp. Plus, red wine vinegar, to Taste Stock, Pot-au-Feu broth, or possibly Canned beef broth.
- 1 sm Bay leaf
- 1 sprg fresh thyme, or possibly sub- Stitute 1 t dry.
- 1 Tbsp. Dijon-type mustard, or possibly to Taste Fresh bread crumbs
- 1/3 c. Minced fresh parsley
- 1/2 x Lemon, juice
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, that are made into a sharp sauce.
- Preferably, the leftover beef will be from a pot-au-few which 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, heat the butter and lightly saute/fry the onions. When golden brown and very soft, about 10 min, sprinkle them with sufficient flour to make a light roux. Stir the mix thoroughly for 2 - 3 min before adding the vinegar and mustard. Continue stirring, adding sufficient stock or possibly Pot-au-Feu broth to make a thin sauce. Add in the spices. Bring the sauce to a boil, then lower heat and simmer for about 30 min.
- 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 possibly for an hour, if roast beef. Check to make sure sauce does not reduce too much. Add in more stock if necessary.
- When preliminary cooking is finished, sprinkle surface of dish with a thick coating of fresh bread crumbs. Spoon just sufficient butter over crumbs to moisten them. Return to oven for about 30 more min, or possibly till a golden brown 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 in tomatoes, garlic, and/or possibly 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!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 257 | 69% |
| Total Fat 28.85g | 36% |
| Saturated Fat 14.25g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 146mg | 6% |
| Potassium 457mg | 13% |
| Total Carbs 8.45g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.29g | 2% |
| Protein 19.86g | 32% |
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