An easy and delicious meal and a great way to use leftover beef.
- 775 g cold, cooked beef
- 150 g onions, chopped
- 25 g butter
- 25 g flour
- 450 ml pint beef stock
- 150 ml white wine or cider
- 1 clove of garlic and a bay leaf
- ½ teaspoon chopped parsley
- 4 or 5 potatoes (cooked in their jackets)
- 1.5 tblsp fresh white breadcrumbs
- 1 tsp lemon juice
- salt and pepper to season
- a knob of butter
- Trim any fat off the meat and cut into thin slices.
- Melt the butter in a frying pan and cook the onions gently for a couple of minutes.
- Dust in the flour and allow to brown slightly.
- Add the stock, wine or cider, salt and pepper, bay leaf, parsley and chopped garlic.
- Stir occasionally until boiling then set aside and cool.
- Add the beef slices and heat through for about 5 minutes.
- Peel the cooked potatoes and slice them quite thickly.
- Arrange them in a circle around the base of a casserole dish then remove the beef and put in the middle of the potato ring.
- Spoon the sauce over the meat slices, add the lemon juice and cover with the breadcrumbs, dotted with butter.
- Brown quickly under the grill, and serve.