Description
Boeuf miroton (boeuf miroton) is a dish of French cuisine, which is a beef braised in onion sauce. This dish, known in France since the beginning of the XVIII century (and the nineteenth century, in England). Miroton – one of the specialties of the capital region Ile-de-France, mentions it in his works, even honoré de Balzac.
Ingredients
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Beef
300 g
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Broth
1 cup
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Onion
2 piece
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Butter
4 Tbsp
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Vinegar
2 Tbsp
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Crumb bread
0.5 cup
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Flour
1 Tbsp
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Lemon juice
2 Tbsp
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Parsley
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Salt
Cooking
Onion peel, cut in thin half rings and fry in butter (1 tbsp) until Golden transparent state.
Sprinkle with flour, stir and simmer a couple of minutes.
Add chunks of beef broth, salt, stir, brew until thick.
Add the vinegar and simmer on low heat for 15 minutes.
The recipe implies the presence of boiled, as they call it, yesterday's beef. Beef cut into thin slices.
Take a convenient form for baking, put on the bottom half of the braised onions.
Put overlapping in a single layer of sliced beef.
Put the beef remnants of onion sauce.
Sprinkle top of bread crumbs, I have a "grey" bread, pour the remaining melted butter and put in heated to 200 degrees oven. Bake 20 minutes until Golden brown.
Serve, sprinkled with chopped parsley and a sprinkle of lemon juice. Bon appetit!
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