Gratin of Leftover Beef with Onions

Name: Gratin of Leftover Beef with Onions (Boeuf en Miroton)
Cuisine: France
Ingredients: 1 ¼ pounds [565 g] waxy potatoes, peeled; 2 pounds [900 g] onions (preferably red onions, which are mild and sweet), sliced thin; 2 pounds [900 g] onions (preferably red onions, which are mild and sweet), sliced thin; 4 tablespoons butter; 2 tablespoons flour; 2 cups [500 ml] broth or water; 2 cups [500 ml] broth or water; salt; 1 pound [450 g] (approximately) leftover meat from a pot-au-feu, meat broth, roast, or stew, cut in ¼-inch [.5 cm] slices; 1 pound [450 g] (approximately) leftover meat from a pot-au-feu, meat broth, roast, or stew, cut in ¼-inch [.5 cm] slices; 1 tablespoon good wine vinegar; 4 tablespoons fresh bread crumbs; pepper; 1 tablespoon finely chopped parsley

Boeuf en Miroton

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

This gratin is so delicious that I often like it at least as much as the original dish that provides the leftovers. A miroton is traditionally made with the meat from a pot-au-feu, but it also makes a great way to use leftover stew, braised chunks of meat, or leftover roast. You may have to gauge the amounts in this recipe to suit what you have left over.

Ingredients

Europe
France
Leftovers
Main course

Ingredients

Method