Recipe - Beef Miroton

2 lg Onions; cut or sliced up thin
3 One half tablespoon Olive oil
1 One half tablespoon Allpurpose flour
One half cup Red wine
2 teaspoon Tomato paste
1 cup Beef broth
1 cup Beef gravy; (reserved from
rump
; roast)
2 tablespoon Dijon mustard
12 Thin slices; (about 1 1/4
pounds)
; leftover roast beef
1 1/3 cup Fresh bread crumbs

In a large heavy skillet cook onions in 2 tablespoons oil over
moderate heat, stirring, until golden and add flour. Cook mixture
over moderately low heat, stirring, 2 minutes and stir in broth and
gravy. Simmer sauce, stirring, 3 minutes and stir in mustard. Preheat
oven to 400 degrees. Spoon half of sauce into 2quart shallow
flameproof baking dish and arrange beef on it, overlapping slices.
Spread remaining sauce over beef.

In a small bowl toss bread crumbs with remaining 1 One half tablespoons
oil and sprinkle over sauce. Bake miroton in upper third of oven
until just bubbling around edges, about 5 to 10 minutes. If crumbs
are not golden, put miroton under broiler 1 to 2 minutes.

Yield: 4 to 6