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Meat, Classics and bistro fare

Beef mironton with mashed potatoes

Beef mironton with mashed potatoes is a family dish made from leftover cooked beef simmered in an onion and vinegar sauce, served over homemade mash, for 4 people, in 55 minutes, rated easy, at €2.80 per serving. The key to success is keeping the sauce at a bare simmer once the beef goes in, so the meat stays tender instead of toughening.

Leftover beef gets a second life as mironton, an onion sauce sharpened with a splash of vinegar, served over mashed potatoes.

Beef mironton with mashed potatoes
Total time
55 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Mironton proves that leftover pot au feu or roast beef can become a dish in its own right. The already cooked meat warms through gently in a sauce of soft onions, thickened with a little flour and sharpened with a splash of wine vinegar that gives it a nice edge. The result is a brown, slightly tangy sauce coating tender slices of beef.

This is a weeknight staple, the kind of dish you make when there's beef left from Sunday and you don't want to serve it the same way twice. Homemade mash, creamy with butter and milk, soaks up the sauce and rounds out the plate with no extra effort. Serve it on a cold autumn or winter evening, no fuss, no hard to find ingredients.

The ingredients

4 people

Butcher

  • Cooked beef (leftover pot au feu or roast) 600 g

Fruits and vegetables

  • Onions 4
  • Potatoes 1 kg
  • Parsley 1 bunch

Dairy

  • Butter 100 g
  • Milk 15 cl

Pantry

  • Flouroften in the pantry 1 tbsp
  • Beef broth 30 cl
  • Wine vinegaroften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Peel the potatoes, boil them in salted water, then mash them with the milk and half the butter. 20 min

    Keep the mash warm with a lid resting directly on the surface.

  2. Thinly slice the onions and let them soften slowly in the remaining butter. 15 min

    A pinch of sugar speeds up the browning of the onions.

  3. Sprinkle in the flour, stir, then pour in the broth and vinegar. Let it thicken. 8 min

    Pour the liquid in all at once while stirring, to avoid lumps of flour.

  4. Cut the beef into thin slices and add them to the sauce, let it warm through over very low heat without boiling. 10 min

    If the sauce boils, the already cooked meat turns tough.

  5. Serve the mironton hot over the mashed potatoes, topped with chopped parsley.

    A twist of pepper right before serving brightens everything up.

Our tips to get it right

  • Slice the beef thin and even, it will heat through faster and stay tender.
  • Let the onions cook low and slow before adding the flour, they should turn soft and sweet, not browned.
  • Taste the sauce before adding the meat, that's your last chance to adjust the vinegar or broth, after that you're just reheating.

The variations

  • Swap the beef for leftover roast chicken for a milder version, the onion sauce works just as well.
  • For a vegetarian take, replace the beef with sliced seitan or pan seared portobello mushrooms and use vegetable broth instead.
  • To save time, use instant mashed potato flakes and focus your effort on the sauce, the dish stays just as comforting.

What to serve it with

  • A sharply dressed green salad
  • Crunchy pickles on the side
  • A glass of sparkling water

Storage

Mironton keeps for 2 to 3 days in the fridge in a sealed container, ideally with the mash stored separately from the sauce. It freezes well for up to 2 months if you freeze just the meat and sauce. Reheat gently over low heat, without letting it boil, so the beef doesn't toughen.

Questions about this dish

Can you make mironton without leftover beef?

Yes, simmer a braising cut of beef in water or broth until tender, then slice it thin. It takes longer than using leftovers, but the result is the same.

Why shouldn't the sauce boil once the beef is in?

The beef is already cooked, so a hard boil would dry it out and make it chewy. A gentle simmer is enough to warm it through while keeping it tender.

Can you make mironton ahead of time?

Yes, the onion sauce can be made a day ahead and gently reheated before adding the beef. The mash is best made fresh, right before serving.

What vinegar works best for mironton?

Red or white wine vinegar is the classic choice, giving the sauce its signature tang. Avoid stronger vinegars like balsamic, which would change the flavor of the sauce.

How long does it take to make a beef mironton with homemade mashed potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef mironton with homemade mashed potatoes?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef mironton with homemade mashed potatoes cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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