A hearty, stress-free supper that makes the best of leftover beef.
vegetable oil
salt and freshly ground black pepper
600g/1lb 5½oz topside beef, cooked, sliced thinly
25g/1oz butter
4 onions, sliced
1 tbsp plain flour
salt and freshly cracked black pepper
4 tomatoes, sliced
300ml/10fl oz fresh beef stock
100g/3½oz breadcrumbs
75g/2¾oz grated Parmesan
1 tbsp olive oil
2 tbsp white wine
salt and freshly ground black pepper
Preheat the oven to 180C/350F/Gas 4
Melt the butter in a frying pan and fry the onions for 15 minutes.
Sprinkle the onions with the flour and cook for two to three minutes. Season well with salt and freshly ground black pepper and set aside.
Fill the bottom of a baking dish with the onion, top with a layer of cooked beef and then tomato slices. Repeat the layering process until all the onions and beef are used up, finishing with the tomatoes on top. Pour over the stock until it fills half way up the dish.
For the gratin topping, mix the breadcrumbs, parmesan, olive oil and white wine together in a bowl until well combined. Season to taste with salt and freshly ground black pepper and then sprinkle this on top of the layered beef.
Bake for 20-25 minutes, or until crisp and golden-brown.
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