Beef & onion stew




Yield: 4 Servings

Ingredients:

Instructions:

From Pot-au-feu or from Roast beef) sliced as thinly As possible 4 tb Butter 3 md Yellow onions sliced thinly And separated into rings Flour 1 tb Plus red wine vinegar to Taste Stock Pot-au-Feu broth or Canned beef broth. 1 sm Bay leaf 1 Sprig fresh thyme or sub- Stitute 1 t dried. 1 tb Dijon-type mustard or to Taste Fresh bread crumbs 1/3 c Chopped fresh parsley 1/2 Lemon juice -MIKE'S KITCHEN- 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 which are made into a sharp sauce. Preferably the leftover beef will be from a pot-au-few that 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 melt the butter and lightly saute the onions. When golden and very soft about 10 minutes sprinkle them with enough flour to make a light roux. Stir the mixture thoroughly for 2 - 3 minutes before adding the vinegar and mustard. Continue stirring adding enough stock or Pot-au-Feu broth to make a thin sauce. Add the spices. Bring the sauce to a boil then lower heat and simmer for about 30 minutes. 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 for an hour if roast beef. Check to make sure sauce does not reduce too much. Add more stock if necessary. When preliminary cooking is finished sprinkle surface of dish with a thick coating of fresh bread crumbs. Spoon just enough butter over crumbs to moisten them. Return to oven for about 30 more minutes or until a golden 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 tomatoes garlic and/or 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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