Miroton

This is from waay back when we last made roast beef, and while the roast beef itself was really good, the miroton I made from the leftovers was totally out of this world. A miroton is basically made from thin slices of leftover beef baked in a stock in the oven with butter-melted onions. I added some mushrooms to the mix as well. Luckily I had quite a bit of gravy left over from the roast beef, which likely boosted the yumminess quotient by 200%. First I sweated a good quantity of onions in a pot very slowly with some butter for about 40 minutes. Meanwhile, I sliced and sautéed the mushrooms, and sliced the leftover beef thinly. When the onions were ready, I deglazed them with some red wine vinegar (also characteristic of a miroton), and added the gravy and mushrooms. I also added a healthy portion of wine and let it simmer for a while. I arranged the slices of beef in a shallow baking dish, and poured the sauce over them, so that they were all more or less covered. Then I sprinkled the top with breadcrumbs and baked it for an hour and a half or so. Roast beef will initially toughen if you recook it this way, so you need to bake the miroton for an hour or longer. This was serious, serious deliciousness: the kind where you lie awake at night remembering how good it was a month later. Mmm. Now I'm contemplating making a roast beef just for the miroton that is to follow.