| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive14 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Onions; sliced thin |
| 3 1/2 |
tb |
Olive oil |
| 1 1/2 |
tb |
All-purpose flour |
| 1/2 |
c |
Red wine |
| 2 |
ts |
Tomato paste |
| 1 |
c |
Beef broth |
| 1 |
c |
Beef gravy; (reserved from rump |
|
|
; roast) |
| 2 |
tb |
Dijon mustard |
| 12 |
|
Thin slices; (about 1 1/4 pounds) |
|
|
; leftover roast beef |
| 1 1/3 |
c |
Fresh bread crumbs |
INSTRUCTIONS
In a large heavy skillet cook onions in 2 tablespoons oil over
moderate heat, stirring, until golden and add flour. Cook mixture
over moderately low heat, stirring, 2 minutes and stir in broth and
gravy. Simmer sauce, stirring, 3 minutes and stir in mustard. Preheat
oven to 400 degrees. Spoon half of sauce into 2-quart shallow
flameproof baking dish and arrange beef on it, overlapping slices.
Spread remaining sauce over beef.
In a small bowl toss bread crumbs with remaining 1 1/2 tablespoons
oil and sprinkle over sauce. Bake miroton in upper third of oven
until just bubbling around edges, about 5 to 10 minutes. If crumbs
are not golden, put miroton under broiler 1 to 2 minutes.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9286
Converted by MM_Buster v2.0l.
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