Beef Miroton
Ingredients
- 3/4 lb red potatoes (or other waxy potato) ⓘ
- 1 lb red onion, thinly sliced ⓘ
- 2 tablespoons butter, divided ⓘ
- 1 tablespoon flour ⓘ
- 1 cup beef broth or 1 cup chicken broth ⓘ
- salt ⓘ
- 1/2 lb roast beef or 1/2 lb pot roast, sliced 1/4-inch thick ⓘ
- 1/2 tablespoon red wine vinegar ⓘ
- 2 tablespoons breadcrumbs ⓘ
- parsley, chopped ⓘ
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the potatoes in a small pot and cover with cold water.
- Bring to a boil; reduce to a simmer and cook for 15 to 20 minutes, or until a knife can slip into potato with just slight resistance.
- Remove from the water and drain.
- Cool potatoes for 5 minutes; cut into 1/4 inch thick slices.
- Meanwhile, add 1 tablespoon of the butter to a large pot over medium heat. Add the onion and cook, stirring occasionally, until well browned, about 25 minutes.
- Sprinkle the flour onto the onions and cook for 2 minutes more, stirring occasionally.
- Pour in the broth and add a sprinkling of salt.
- Bring to a boil, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits. Remove pot from the heat.
- Butter a small casserole dish, about 8" square.
- Shingle all the potato slices over the entire bottom so they overlap slightly.
- Lay the slices of meat in a single layer on top of the potatoes.
- Dump the onion mixture on top and spread it out.
- Drizzle on the red wine vinegar and sprinkle on the bread crumbs.
- Melt the rest of the butter in a pot; pour it on top of the breadcrumbs.
- Place in the oven and bake for 20 to 25 minutes, or until browned and bubbling.
- Season with salt and plenty of pepper, garnish with chopped parsley, and serve.
Nutrition & Diet Analysis (per serving)
663
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).