Sliced, cooked beef covered with a piquant caper sauce makes a pleasant lunch dish and is a good zoay to use leftover meat. Serve it with boiled potatoes a?id carrots.
1 ½ lb. roasted or boiled beef, at room temperature
1 ½ oz. butter
1-4 oz. flour
1 pint milk
1 tablespoon vinegar
1 tablespoons capers, drained
1 onion, finely sliced
1 teaspoon sugar
1 teaspoon salt
4 teaspoon freshly ground black pepper
Cut the beef into thin slices and arrange on a warm serving dish.
Melt the butter in a medium-sized saucepan over moderate heat. Using a wooden spoon blend in the flour and cook for 1 minute. Remove from the heat and stir in the milk gradually. Return to the heat, bring to the boil, still stirring, and simmer for 1 minute.
Add the vinegar, capers, onion, sugar, salt and pepper and stir to mix. Bring the sauce just to the boil, pour it over the beef slices and serve.