Recipe - Beef And Onion Stew

1 pound Leftover beef (preferably
From Potaufeu, or from
Roast beef) cut or sliced up as thinly
As possible
4 tablespoon Butter
3 md Yellow onions, cut or sliced up thinly
And separated into rings
Flour
1 tablespoon Plus, red wine vinegar, to
Taste
Stock, PotauFeu broth, or
Canned beef broth.
1 small Bay leaf
1 Sprig fresh thyme, or sub
Stitute 1 t dried.
1 tablespoon Dijontype mustard, or to
Taste
Fresh bread crumbs
1/3 cup Chopped fresh parsley
One half 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 potaufew 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 PotauFeu 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!

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip