Deviled Miroton

Ingredients

• 2 large onions, sliced thin
• 3 1/2 tablespoons olive oil
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup dry red wine
• 2 teaspoon tomato paste
• 1 cup beef broth
• 1 cup beef gravy (from previously cooked roast)
• 2 tablespoons Dijon mustard
• 12 thin slices (1 1/4 pounds) leftover roast beef
• 1 1/3 cups fresh bread crumbs

Directions

In a large heavy skillet cook onions in 2 tbs oil over moderate heat, stirring until golden and add flour. Cook mixture over moderately low heat, stirring, 2 minutes and stir in wine and tomato paste. Bring mixture to a boil, stirring, 3 minutes and stir in mustard.

Preheat oven to 400°

Spoon half os sauce into 2-quart shallow flameproof baking dish and arrange beef on it, overlapping slices. Spread remaining sauce over beef.

In a small bowl toss bread crumbs well with remaining 1 1/2 tbs oil and sprinkle over sauce. Bake miroton in upper third of oven until just bubbling around edges, about 5 to 10 minutes. (If crumbs are not golden, put miroton under broiler 1 to 2 minutes.)

Serves: 4 to 6