Beef au jus Sandwiches


A few weeks ago when I made french onion soup Tom had commented that it would be the perfect dip for a beef au jus sandwich. I had to agree.

A long time ago Tom wanted au jus sandwiches and I found a Rachael Ray recipe on Food Network. I made it, but I wasn't impressed. It tasted like I was eating lunch meat roast beef dipped in overly salty beef broth. This was definitely not the case with this recipe.

Beef Au Jus Sandwiches
Source: a Cookaholic Wife Creation
Yield: 5 sandwiches
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    • 4 tbs. unsalted butter
    • 1 large onion, sliced
    • 2 cups beef broth
    • 2 tbs. all purpose flour
    • 1 tsp. thyme
    • 1/2 cup red wine
    • 1 bay leaf
    • 1 clove garlic, minced
    • 1 lb. deli roast beef
    • 5 sub rolls
    • salt and pepper

1. Melt the butter in a large pot. Add the onions, garlic and bay leaf and cook for 10-15 minutes or until the onions are soft and lightly caramelized.
2. Add the wine and bring to a boil. Let the wine reduce and bring the mixture to a simmer. Remove the bay leaf.
3. Add the flour and whisk until there are no flour clumps and it has coated the onions. Season with salt and pepper. Add the beef broth and bring back to a simmer.
4. Separate the slices of roast beef and add to the pan. Stir until each piece is coated in the juice.
5. Pile the meat on the roll and top with a drizzle of juice. Spoon extra juice into a bowl to serve with the sandwiches.

Yum! This was pretty fast and easy to make and I'm sure it will show up on my weekly meal plan in the near future.

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