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This recipe is an excellent use for leftover beef.
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Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions, that are made into a sharp sauce.
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Preferably, the leftover beef will be from a pot-au-few which has been tenderized by long poaching, but roast beef can work as well.
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It will just need more baking time.
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The following is my favorite variation for a Miroton:Make sure the beef is chilled for easy slicing.
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Then, slice as thinly as possible.
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Set aside.
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In a large skillet, heat the butter and lightly saute/fry the onions.
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When golden brown and very soft, about 10 min, sprinkle them with sufficient flour to make a light roux.
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Stir the mix thoroughly for 2 - 3 min before adding the vinegar and mustard.
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Continue stirring, adding sufficient stock or possibly Pot-au-Feu broth to make a thin sauce.
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Add in the spices.
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Bring the sauce to a boil, then lower heat and simmer for about 30 min.
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Assembly: Pour a layer of sauce into a shallow baking dish.
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Layer meat slices, always overlapping, alternating with more of the sauce.
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You should end up with a final layer of sauce.
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Bake, covered, in a 350 degree oven for half an hour, if meat was originally poached, or possibly for an hour, if roast beef.
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Check to make sure sauce does not reduce too much.
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Add in more stock if necessary.
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When preliminary cooking is finished, sprinkle surface of dish with a thick coating of fresh bread crumbs.
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Spoon just sufficient butter over crumbs to moisten them.
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Return to oven for about 30 more min, or possibly till a golden brown crust forms.
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Sprinkle the top with the parsley to garnish, and squeeze over it the juice of half a lemon.
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Serve at once.
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Variations: Add in tomatoes, garlic, and/or possibly mushrooms.
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Instead of vinegar, use a little grated horseradish.
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In place of some of the stock, use wine.
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This dish is very flexible.
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It is also economical, but it doesn't taste like it!
