Boeuf Lyonaise

Boeuf Lyonaise

This dish is closely related to the salad Parisienne. Both are based on the same basic ingredients. The biggest difference is that one is a warm meal while the other is a cold one. The dish is excellent to turn to when you have some leftover roast beef or other types of beef.

500 g [1,1 lb] boiled or fried beef
500 g [1,1 lb] boiled potatoes
1 yellow onion
1 tablespoon wine vinegar
1 garlic clove


[1] Cut the meat into cubes. Cut the potatoes into equal sized cubes. Peel and cut the onion into slices. Brown the potatoes. Pick them up and keep them warm. Put the onion into the frying pan, but just let it soften, don’t brown it. Pick up the onion and keep it warm too. Brown the meat and put the potatoes and onion back into the frying pan

[2] Press a garlic clove over the dish. Drizzle with a little wine vinegar. Add salt and pepper to taste. Sprinkle with chopped parsley just before serving.