*  Exported from  MasterCook  *
 
                            BEEF AND ONION STEW
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Leftover beef (preferably
                         From Pot-au-feu, or from
                         Roast beef) sliced as thinly
                         As possible
    4       tb           Butter
    3       md           Yellow onions, sliced thinly
                         And separated into rings
                         Flour
    1       tb           Plus, red wine vinegar, to
                         Taste
                         Stock, Pot-au-Feu broth, or
                         Canned beef broth.
    1       sm           Bay leaf
    1                    Sprig fresh thyme, or sub-
                         Stitute 1 t dried.
    1       tb           Dijon-type mustard, or to
                         Taste
                         Fresh bread crumbs
      1/3   c            Chopped fresh parsley
      1/2                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
   pot-au-few 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 Pot-au-Feu 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!
  
 
 
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