Beef Miroton

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 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

Recipe

• 1 preheat the oven to 400 degrees fahrenheit.
• 2 place the potatoes in a small pot and cover with cold water.
• 3 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.
• 4 remove from the water and drain.
• 5 cool potatoes for 5 minutes; cut into 1/4 inch thick slices.
• 6 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.
• 7 sprinkle the flour onto the onions and cook for 2 minutes more, stirring occasionally.
• 8 pour in the broth and add a sprinkling of salt.
• 9 bring to a boil, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits. remove pot from the heat.
• 10 butter a small casserole dish, about 8" square.
• 11 shingle all the potato slices over the entire bottom so they overlap slightly.
• 12 lay the slices of meat in a single layer on top of the potatoes.
• 13 dump the onion mixture on top and spread it out.
• 14 drizzle on the red wine vinegar and sprinkle on the bread crumbs.
• 15 melt the rest of the butter in a pot; pour it on top of the breadcrumbs.
• 16 place in the oven and bake for 20 to 25 minutes, or until browned and bubbling.
• 17 season with salt and plenty of pepper, garnish with chopped parsley, and serve.