Miroton de Boeuf

Miroton de Boeuf (mee-roh-tohn d’berf) is a classic French way of using up cold leftover roast beef It makes an ideal family supper dish.

2 oz. butter

1 tablespoon olive oil

8 oz. onions, finely chopped

4 oz. mushrooms, wiped clean and chopped

1 teaspoon flour

5 fl. oz. beef stock

2 fl. oz. white wine

1 bay leaf

1 garlic clove, crushed

1 teaspoon chopped fresh sage or

½ teaspoon dried sage

½ teaspoon salt

½ teaspoon black pepper

1 lb. cold roast beef, cut into thin slices

5 potatoes, cooked until tender, sliced and kept warm

2 teaspoons lemon juice

In a large heavy frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the onions and mushrooms and cook them, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.

With a wooden spoon, stir in the flour. Add the stock, wine, bay leaf, garlic, sage, salt and pepper and stir well.

Increase the heat to high and bring the mixture to the boil. Reduce the heat to low and simmer the mixture for 20 minutes.

Add the beef and cook for a further 5 minutes.

Arrange the potato slices around the edge of a warmed large serving dish. With a slotted spoon, remove the slices of beef from the pan and place them in the centre of the dish. Keep warm.

Add the lemon juice to the frying-pan Increase the heat to high and bring the sauce to the boil. Boil for 3 minutes or until it has reduced slightly. Remove the pan from the heat. Remove and discard the bay leaf. Pour the sauce over the meat and serve immediately.