As I mentioned yesterday I cooked Todd a Roast Beef Dinner at the weekend for Father's Day. We don't have any children of our own, but he's a pretty good dad to our Mitzi so why not celebrate that! I didn't do a pot roast this time, but a proper regular roast beef. It was so nice for a change!
Now, you all know I am the Leftover Queen! I love leftovers . . . I love taking them and seeing what I can put with them to make something new. Today we are having Roast Beef Hash with some baked beans, but yesterday I cooked us Beef Miroton.
Say what??? I can hear you asking. Beef Miroton is a classic French dish which is made using leftover roast beef, cooked potatoes, onions, stock, vinegar and seasonings. Simple ingredients put together in a most delicious way!
And when I say simple I mean simple. You just layer thinly sliced cooked potato in a casserole dish. I cut them about 1/4 inch thick and overlap them. Over that you layer on thinly sliced cooked beef. Unremarkable right?
Here is where the magic begins to happen . . . caramelised onions. Who does not LOVE caramelised onions! Put your hand up! I didn't think so.
Aside from the smell of them cooking, the taste of caramelised onions is phenomenal!
You caramelise a pound of onions until golden without burning them and then you create a beef sauce with them, using some good stock and seasonings. Pour that over the sliced beef and potatoes in the dish.
Then you drizzle some red wine vinegar over top. I used some balsamic . . . because I had it and we love the taste.
Finally you sprinkle a layer of buttered crumbs evenly over top. The recipe I have says 2 TBS, but I'll be honest here I probably use more like 4 TBS. We like our breadcrumb toppings.
You don't need a thick layer, but you do want the whole thing covered, like a thin crust . . .
Then into the oven it goes. A fairly hot oven . . . for about 20 minutes . . .
The end result is a fabulously tasty dish that the whole family will fall in love with!
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Author: Marie Rayner
A delicious dinner using leftovers that tastes like new! Your family is sure to love this!
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
How to cook Beef Miroton
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.
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I served it with the leftover vegetables from our Sunday lunch. Cauliflower, carrots, swede (turnips) and some leftover creamed cabbage. Todd and I both thoroughly enjoyed! I used to make Devilled Beef Slices years ago, but I couldn't find the recipe to make it this time. I'll have to keep looking. They were really, really good!