Beef Miroton Recipe 435

BEEF MIROTON

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.

BEEF MIROTON RECIPE - (4.3/5)

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.