Wynns Green Beef is a splendid and economical method of using up leftover roast beef. Serve with boiled new potatoes and a grated carrot salad.
1 oz. butter
1 lb. onions, very thinly sliced
1 tablespoon flour
15 fl. oz. beef stock
1 teaspoon prepared mustard
1 lb. cooked beef, thinly sliced
2 tablespoons finely chopped fresh parsley
In a large, heavy-based frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Sprinkle over the flour and stir well to combine it with the onions. Pour in the beef stock and cook the mixture for 10 minutes, stirring constantly. Stir in the mustard.
Add the meat, cover the pan and cook for a further 10 minutes.
Remove the pan from the heat. Spoon the mixture into a warmed serving dish and sprinkle over the parsley. Serve immediately.