Serves 2
45 min
Beef Miroton
Recipe GLPR5d1070f8ea6a82
This classic Central European comfort dish features tender sliced roast beef layered with caramelized onions and potatoes in a rich pan sauce. A simple flour and broth base is seasoned with red wine vinegar and topped with crispy bread crumbs for texture. Ready in about 45 minutes, it's a satisfying one-dish meal for two.
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Ingredients
3/4 pounds waxy potatoes, thinly sliced
1 pound red onions, thinly sliced
2 tablespoons butter
1 tablespoon flour
1 cup beef broth
Salt to taste
1/2 pound roast beef, sliced 1/4-inch thick
1/2 tablespoon red wine vinegar
2 tablespoons bread crumbs
Chopped fresh parsley for garnish
Directions
Peel the waxy potatoes and slice them thinly using a sharp knife or mandoline. Set aside. Thinly slice the red onions into rings.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced red onions and cook, stirring frequently, for 8–10 minutes until deeply golden and caramelized. Season lightly with salt. Transfer to a plate.
In the same skillet, add the remaining 1 tablespoon of butter over medium heat. Add the sliced potatoes and cook, stirring occasionally, for 6–8 minutes until they begin to soften and brown at the edges. Season lightly with salt.
Sprinkle the flour over the potatoes and stir well to coat evenly. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Return the caramelized onions to the skillet. Arrange the sliced roast beef over the mixture. Reduce heat to low and simmer gently for 8–10 minutes, covered partially, until the potatoes are tender and the beef is warmed through.
Stir in the red wine vinegar and taste for salt, adjusting as needed. The sauce should be lightly thickened.
Transfer the miroton to a serving dish or divide between two plates. Sprinkle the bread crumbs evenly over the top and finish with chopped fresh parsley. Serve warm.
