 | | Directions |
- Preheat oven to 400°.
- In skillet, cook onions in 2 tablespoons oil over medium heat, stirring occasionally until golden.
- Add flour and cook for 2 minutes, stirring to combine.
- Stir in wine, tomato paste, broth and gravy.
- Simmer sauce, stirring 3-5 minutes.
- Stir in mustard.
- Spoon 1/2 of the sauce mixture into baking dish, arrange beef on it overlapping the slices slightly.
- If using leftover roasted potatoes, nestle them around the edge of the dish alongside of the meat.
- Spread remaining sauce over the top.
- Sprinkle bread crumbs over the top and drizzle with 1 1/2 tablespoons of olive oil.
- Bake in upper third of the oven until just bubbling around the edges, approximately 10 minutes.
- If crumbs are not golden, put miroton under broiler for 1-2 minutes.
|
|
|
Prep Time: 15 minutes
Cook Time: 10 minutes
Container: 2 quart baking dish, skillet
Servings: 6
|  | | Ingredients | | - | | 2 medium onion - thinly sliced |
| - | | 3 tablespoons olive oil |
| - | | 1 1/2 tablespoons flour |
| - | | 1/2 cup red wine |
| - | | 1 tablespoon tomato paste |
| - | | 1 cup beef broth |
| - | | 1 cup beef gravy |
| - | | 2 tablespoons Dijon mustard |
| - | | 12 thin slices leftover roast beef |
| - | | 1 cup plain or seasoned bread crumbs |
| |
| |
