Ingredients
- 1 tbsp olive oil
- 1 banana shallot, finely chopped
- 150ml red wine
- 300g beef stock (we used bouillon)
- 1 large baguette
- ½-1 tbsp Dijon mustard
- 100g cold roast beef
- ½ small pack parsley, finely chopped
- 1 tbsp capers, finely chopped
- 1 tbsp butter
- handful spinach, to serve
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