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.

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