Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart.
The topic of leftovers is not exactly thrilling and quite boring to read about, but these days with limited mobility and energy I am finding wonderful things to do with leftovers and as is the case today, enough leftover roast beef for a “casserole” for two. The reality of it is that I think on the level of an upscale Shepherd’s pie kind of, minus the vegetable addition, but then again I can see a layer of slivered buttered french green beans in the mix.
A rather easy dish to put together and a simple quick “gravy” to top the layers of meat and potatoes that takes just few minutes to make. While I am not fond of the taste of leftover potatoes, I suppose you can use them in the casserole for an additional time saver, but I used what I had on had, baby Dutch yellow potatoes which I steamed until just tender, cooled and sliced to serve as the potato layer for the “Miroton”…leave it to the French to make it sound rather fancy and even better by many descriptions, served with slices of French baguette, brushed with oil, toasted, dusted with grated Gruyère cheese, and heated just until the cheese melts a bit.
1/2 large thinly sliced sweet onion
3 cloves of garlic, minced
3 tablespoons unsalted butter plus another 1-2 tablespoons to toss the bread crumbs in
2 tablespoons AP flour
1/2 cup dry vermouth
3 teaspoons tomato paste
a splash of balsamic vinegar
pinches of herbes de Provence
1-1/2 – 2 cups beef stock
1/2 pound thinly sliced leftover beef, preferably rare slices
little chunks of French bread crumbs, tossed in melted butter, set aside for the final layer to the casserole
6 baby Dutch potatoes steamed and sliced on the thick side, layer into buttered casserole dish and season with salt pepper, pinches of herbes de Provence and a pinch of Hungarian hot paprika
Melt the butter in a medium sauté pan and slowly sauté the sliced onions until lightly caramelized, stir in the garlic and sauté for a minute or so. Add the tomato paste and stir into the mix cooking the rawness out for several seconds. Add the flour, whisking for yet another minute, splash in the wine and vinegar, whisk until thoroughly blended. Slowly add the beef broth while whisking a cup at a time or until the “gravy” is thickened, not gloppy.
To your prepared casserole layered with potatoes add a layer of thinly sliced beef, season with salt and pepper, spread a layer of gravy over the meat layer. Toss the chunky bread crumbs in the butter, top casserole. Bake in preheated 425º oven for 15-20 minutes or until crumbs are toasted…