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Boeuf en Miroton (a.k.a. an encore with leftover beef) Recipe

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This recipe for Boeuf en Miroton (a.k.a. an encore with leftover beef) is from Koppert Family (and friends) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Slices of leftover cooked beef (enough to serve 4)
small bunch of watercress
small bunch of parsley
3 onions
1 1/4 c. beef broth
4 T. butter
1-2 T. flour
1/4 c. wine vinegar
1/2 c. dry white wine
salt and pepper
1-2 T. tomato paste
1 c. spiced bread crumbs
Directions:
Directions:
Bring beef slices to room temperature. Peel and coarsely chop the onions. Chop enough parsley and watercress to fill 1/4 c. when packed. Heat up the beef broth. In a large skillet, melt 2 T. of the butter over medium-high heat and saute the chopped onions until just starting to become clear. Sprinkle over and work in with a wooden spoon enough flour to absorb the butter. Blend in the vinegar and wine, stirring constantly, and then begin to blend in the beef broth, bit by bit, working to keep the sauce smooth. When all the broth is in, add the parsley and watercress, plus more than the usual amount of salt and pepper, to give the sauce a rather strong flavour. Blend in a bit of tomato paste, to give body to the sauce. Bring it to a simmer and let bubble for 4-5 min, stirring steadily, until it thickens to the consistency of heavy cream. Preheat oven to 375º F. Into a shallow, lightly buttered casserole dish, pour half of the sauce. Neatly lay in the beef slices and spoon the rest of the sauce over them. Sprinkle with the bread crumbs, dot with remaining 2 T. butter, and bake, uncovered, until the bread crumbs are light brown, about 20 min. Serves 4.

 

 

 

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