Ingredients

• 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

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Instructions

1. In a large heavy skillet cook onions in 2 tablespoons oil over moderate heat, stirring, until golden and add flour. Cook mixture over moderately low heat, stirring, 2 minutes and stir in wine, tomato paste, broth and gravy. Simmer sauce, stirring, 3 minutes and stir in mustard.
2. Preheat oven to 400 degrees. Spoon half of sauce into 2-quart shallow flameproof baking dish and arrange beef on it, overlapping slices. Spread remaining sauce over beef.
3. In a small bowl toss bread crumbs with remaining 1 1/2 tablespoons 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.