Beef And Onion Stew
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Beef And Onion Stew
  Beef    Onion    Stews  
Last updated 6/12/2012 1:07:53 AM. Recipe ID 34105. Report a problem with this recipe.
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      Title: Beef and onion stew
 Categories: France, Main dish, Soups/stews, Beef/veal
      Yield: 4 Servings
 
      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!
  
  File




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Recipe ID 34105 (Apr 03, 2005)

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