The beef miroton is a dish of traditional French cuisine made up of beef leftover from a hot pot, returned to the pan with small onions and carrots.
First slice up some onions
Heat up butter in a frying pan and gently brown the sliced onions
Sprinkle with flour and let it take color. Add the broth, add the tomato puree, and the bouquet garni.
Season with salt and pepper, cover, and simmer for 20 minutes over low heat.
Cut the beef into thin slices. Pour half of the onion sauce in a gratin dish. Arrange the meat slices and cover with the rest of the sauce.
Sprinkle with chopped parsley, pour in the vinegar and sprinkle with breadcrumbs.
Sprinkle with butter and brown for 20 minutes in a medium oven (th. 6, 180 °).
Serve with a green salad.
- 600g of cooked beef
- 50g of butter
- 3 tablespoons of tomato puree
- 7 dl beef broth
- 25g of flour
- 1 bouquet garni
- 1 teaspoon of chopped parsley
- ½ teaspoon of vinegar
- 50 g breadcrumbs
- Salt & pepper