Beef Miroton

With a knife de-bone and remove any skin, nerves... and degrease to recover only the clean meat parts of the previous preparation.

If you do not have leftovers (or not enough, because it takes about 800 g of meat), cook a piece of beef (for stew) in boiling water or in a broth.

Cut the meat into small pieces and chop it (do not make a purée!).

Slice 2 onions and fry in oil until lightly browned.

Add the meat, and deglaze with the vinegar.
Then pour the broth.
You can optionally add a few slices of tomatoes (peeled and seeded).
Add a dozen cornichons cut into rings or julienne.

Let reduce (high heat) so that vinegar and broth evaporate completely.

Originally, this was a recipe to use leftovers. Could come from the burlesque French song (XVIIIth century) "Marlbrook the Prince of Commanders is gone to war… Mironton, mironton, mirontaine."
On top of the cornichons, you can add some capers and/or small spring onions in vinegar.
You can also add a few fresh chopped herbs at the end for the look.