Beef Miroton

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

1. In a large heavy skillet cook onions in 2 tablespoons oil over moderate heat, stirring, until golden and add flour.
2. Cook mixture over moderately low heat, stirring, 2 minutes and stir in wine, tomato paste, broth and gravy.
3. Simmer sauce, stirring, 3 minutes and stir in mustard.
4. Preheat oven to 400 degrees.
5. Spoon half of sauce into 2-quart shallow flameproof baking dish and arrange beef on it, overlapping slices.
6. Spread remaining sauce over beef.
7. In a small bowl toss bread crumbs with remaining 1 1/2 tablespoons oil and sprinkle over sauce.
8. Bake miroton in upper third of oven until just bubbling around edges, about 5 to 10 minutes.
9. If crumbs are not golden, put miroton under broiler 1 to 2 minutes.

onions, olive oil, flour, red wine, tomato paste, beef broth, beef gravy, mustard, thin, bread crumbs

Taken from www.foodnetwork.com/recipes/beef-miroton-recipe.html (may not work)