1 lb leftover beef (preferably
1 from pot-au-feu, or from
1 roast beef) sliced as thinly
1 as possible
4 tbsp butter
3 medium yellow onions, sliced thinly
1 and separated into rings
1 flour
1 tbsp plus, red wine vinegar, to
1 taste
1 stock, pot-au-feu broth, or
1 canned beef broth.
1 small bay leaf
1 sprig fresh thyme, or sub-
1 stitute 1 t dried.
1 tbsp dijon-type mustard, or to
1 taste
1 fresh bread crumbs
1/3 cup chopped fresh parsley
1/2 lemon, juice
Directions
-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!
Servings: 4 servings
Beef & Onion Stew Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Soup; Stew
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into antiquity, certainly as far back as ancient Egypt, and possibly even further. In practice though, generally, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Much later, in Roman times a roman called Apicius wrote some scripts describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the cooks of his times were skilled in the use of a wide range of spices and herbs, including a few you will know such as bay, mint and dill. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab countries, such as coriander, parsley, and rosemary. These new spices and herbs created a surge in recipe publications, most of which are kept safe in private collections. During the succeeding few hundred years, the powerful and wealthy houses tried to serve the most extravagent banquests, and as a consequence, chefs and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and recording recipes common in their social group. Like it or not, the introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Beef & Onion Stew recipe.
