Miroton of Beef

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 4 tablespoons (¼ cup; ½ stick) butter
  • 4 medium-sized onions, peeled and thin sliced (about 3 cups)
  • 2 tablespoons flour
  • 2 cups beef broth, fresh or canned
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon vinegar
  • pounds boneless boiled beef, sliced (2 to 3 cups when sliced)
  • Bouillon potatoes


  1. Melt the butter in an ovenproof skillet or casserole with lid. Add the onions and cook, stirring occasionally with a two-pronged fork. As onions are stirred, the slices will separate into rings. Cook until onion rings are golden brown.

  2. Sprinkle the onion with the flour and stir around briefly. Add the beef broth, stirring constantly. When the mixture bubbles up and is thickened, add salt and pepper. Onions naturally contain a good deal of sugar. To counterbalance this, add the vinegar. Partly cover with a lid and simmer for 15 minutes.

  3. Add the beef slices and stir them around in the gravy until they are covered. Put the lid on and cook over low heat for about 30 minutes. Serve with bouillon potatoes.