Beef Miroton Recipes

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BEEF MIROTON RECIPE - (4.3/5)



Beef Miroton Recipe - (4.3/5) image

Provided by garciamoss

Number Of Ingredients 10

1 pound leftover roast beef (or boiled beef)
2 large onions, thinly sliced
1 cup beef broth
1 cup beef gravy (if possible, reserved from original roast, but store-bought is fine)
1 cup breadcrumbs
2-3 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/2 tablespoon red wine vinegar
salt and pepper, to taste
Parsley or rosemary, garnish

Steps:

  • Preheat oven to 400º F. In a large pan over medium heat, melt two tablespoons of your butter and sauté onions until softened and translucent. Stir in flour until you have a thick, paste-like sauce. Pour in beef gravy, broth and red wine vinegar. Mix until smooth. Taste and add salt and pepper as needed. Place a little of sauce on the bottom of baking dish and layer leftover meat on top. Then pour the rest of sauce and onions over the top. Evenly spread breadcrumbs over the top and drizzle with leftover butter. Place in oven and bake for 5-10 minutes, or until warmed through and the breadcrumbs are golden and crispy. Remove, garnish with parsley or rosemary and let cool for 10-15 minutes. Serve warm.

BEEF MIROTON



Beef Miroton image

Got leftover roast beef or pot roast? Make Miroton! This beef-stock-and onion-based sauce is thickened with flour, poured over sliced beef and sliced potatoes, and baked until bubbly. Adapted by Nick Kindlesperger at Serious Eats, from a recipe in _Glorious French Food_ by James Peterson.

Provided by DrGaellon

Categories     Low Cholesterol

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 10

3/4 lb red potatoes (or other waxy potato)
1 lb red onion, thinly sliced
2 tablespoons butter, divided
1 tablespoon flour
1 cup beef broth or 1 cup chicken broth
salt
1/2 lb roast beef or 1/2 lb pot roast, sliced 1/4-inch thick
1/2 tablespoon red wine vinegar
2 tablespoons breadcrumbs
parsley, chopped

Steps:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the potatoes in a small pot and cover with cold water.
  • Bring to a boil; reduce to a simmer and cook for 15 to 20 minutes, or until a knife can slip into potato with just slight resistance.
  • Remove from the water and drain.
  • Cool potatoes for 5 minutes; cut into 1/4 inch thick slices.
  • Meanwhile, add 1 tablespoon of the butter to a large pot over medium heat. Add the onion and cook, stirring occasionally, until well browned, about 25 minutes.
  • Sprinkle the flour onto the onions and cook for 2 minutes more, stirring occasionally.
  • Pour in the broth and add a sprinkling of salt.
  • Bring to a boil, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits. Remove pot from the heat.
  • Butter a small casserole dish, about 8" square.
  • Shingle all the potato slices over the entire bottom so they overlap slightly.
  • Lay the slices of meat in a single layer on top of the potatoes.
  • Dump the onion mixture on top and spread it out.
  • Drizzle on the red wine vinegar and sprinkle on the bread crumbs.
  • Melt the rest of the butter in a pot; pour it on top of the breadcrumbs.
  • Place in the oven and bake for 20 to 25 minutes, or until browned and bubbling.
  • Season with salt and plenty of pepper, garnish with chopped parsley, and serve.

Nutrition Facts : Calories 398.3, Fat 15, SaturatedFat 7.5, Cholesterol 79.3, Sodium 502.8, Carbohydrate 41, Fiber 5, Sugar 8.5, Protein 26.6

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