close
Advertisement
Magazine
 

Beef Miroton

Here's a delicious way to use up leftover roast beef or pot roast – just bake it anew with sliced potatoes, gravy and buttery breadcrumbs.

Beef Miroton

Ingredients

  • 3 tablespoons butter, plus melted butter for brushing
  • 2 large onions, halved, then sliced
  • 1 tablespoon plain flour
  • 1 cup (250 ml) beef stock
  • 5 cooked potatoes, thickly sliced
  • 10–12 slices leftover cooked beef
  • 1 cup (80 g) fresh breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1?2 cup (60 g) grated cheddar cheese (optional)

Preparation

  1. Preheat the oven to 180°C. Melt half the butter in a small frying pan or saucepan over medium heat.
  2. Add the onions and sauté for 4 minutes, or until soft. Add the flour and stir for 1 minute, then gradually add the stock, stirring constantly until the mixture thickens to a gravy. Reduce the heat to low and simmer for 1 minute.
  3. Lightly brush a shallow baking dish with melted butter. Arrange the potato slices in the dish, then lay the beef slices over the potato. Pour the onion gravy over the top.
  4. In a bowl, mix together the breadcrumbs, remaining butter and parsley. Sprinkle the mixture over the gravy and sprinkle with the cheese, if using.
  5. Bake, uncovered, for 20–25 minutes, or until the dish is heated through and the crumbs are golden brown.

Serves 4
Preparation: 15 minutes
Cooking: 50 minutes



More Recipes

Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Advertisement