Miroton of Beef

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)
  • 1.50 tblsp fresh white breadcrumbs
  • 1 tsp lemon juice
  • salt and pepper to season
  • a knob of butter


  1. Trim any fat off the meat and cut into thin slices.
  2. Melt the butter in a frying pan and cook the onions gently for a couple of minutes.
  3. Dust in the flour and allow to brown slightly.
  4. Add the stock, wine or cider, salt and pepper, bay leaf, parsley and chopped garlic.
  5. Stir occasionally until boiling then set aside and cool.
  6. Add the beef slices and heat through for about 5 minutes.
  7. Peel the cooked potatoes and slice them quite thickly.
  8. 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.
  9. Spoon the sauce over the meat slices, add the lemon juice and cover with the breadcrumbs, dotted with butter.
  10. Brown quickly under the grill, and serve.


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