| 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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