Beef au Miroton is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of beef slices cooked in thickened stock with white wine and onions. The full recipe is presented here and I hope you enjoy this classic British version of: Beef au Miroton.
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This is a classic recipe for a Victorian version of Beef au Miroton that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF AU MIROTON.—Cut some onions into slices, and fry them in butter; when nearly done, add a pinch of flour, and stir it till a deep brown; then moisten it with stock, and some white wine; add salt and pepper, and continue to stew till the onions are well done. Then put in a piece of beef that has been stewed, either whole or in slices; let it warm in the sauce a short time to take the flavour of the onion; stir in a spoonful of vinegar, and serve.
Modern Redaction
Ingredients:
2 onions, sliced
4 tbsp butter
1/2 tsp plain flour
200ml stock
100ml white wine
salt and freshly-ground black pepper, to taste
4 slices of beef, stewed until cooked
1 tbsp vinegar
Method:
Melt the butter in a pan, add the onions and fry for about 6 minutes, or until tender. Scatter the flour over the top and stir to combine then continue frying for a further 5 minutes, or until the ingredients are a deep brown.
Whisk in the stock and white wine until smooth, season to taste then bring to a simmer, add the beef slices and cook until heated through. Stir in the vinegar and serve immediately.
