Beef Miroton
- 3/4 pound leftover cooked, peeled salad type of potatoes
- 1 pound red onions, peeled and thinly sliced
- 2 TBS butter
- 1 TBS flour
- 240ml beef broth (1 cup)
- salt and black pepper to taste
- 1/2 pound roast beef, sliced 1/4 inch thick
- 1/2 TBS red wine vinegar
- 2 TBS Bread crumbs
- Chopped parsley to garnish
- Preheat the oven to 200*C/400*F gas mark 6. Butter a square baking dish. Slice the potatoes 1/4 inch thick and lay out into the baking dish, overlapping them. Lay the sliced beef over top of the sliced potatoes to cover. Set aside.
- Add 1 TBS butter to a skillet. Add the onions. Cook, stirring occasionally for 15 to 20 minutes over medium heat until nicely browned (not burnt.) Whisk in 1 TBS of flour. Cook for a few minutes longer and then add the beef stock, Season to taste with salt and pepper. Bring to the boil, scraping up the bottom to dislodge any browned bits of onion. Cook for a few minutes, then remove from the heat. Pour this mixture over the beef in the baking dish, spreading it out to cover. Drizzle with the wine vinegar.
- Melt the remaining TBS of butter. Stir in the bread crumbs and then sprinkle them over top of the whole casserole. (You may need more. In my opinion you could use up to twice this amount.)
- Bake in the preheated oven for 20 to 25 minutes until golden brown and bubbling. Sprinkle with parsley prior to serving.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/06/beef-miroton.html
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