Beef Miroton

Submitted by DrGaellon

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 3

ingredients

• 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

directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Place the potatoes in a small pot and cover with cold water.
3. 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.
4. Remove from the water and drain.
5. Cool potatoes for 5 minutes; cut into 1/4 inch thick slices.
6. 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.
7. Sprinkle the flour onto the onions and cook for 2 minutes more, stirring occasionally.
8. Pour in the broth and add a sprinkling of salt.
9. Bring to a boil, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits. Remove pot from the heat.
10. Butter a small casserole dish, about 8" square.
11. Shingle all the potato slices over the entire bottom so they overlap slightly.
12. Lay the slices of meat in a single layer on top of the potatoes.
13. Dump the onion mixture on top and spread it out.
14. Drizzle on the red wine vinegar and sprinkle on the bread crumbs.
15. Melt the rest of the butter in a pot; pour it on top of the breadcrumbs.
16. Place in the oven and bake for 20 to 25 minutes, or until browned and bubbling.
17. Season with salt and plenty of pepper, garnish with chopped parsley, and serve.