Steak
French Dip with Au Jus

French Dip with Au Jus

Prep 15 minutes Cook 10 minutes Makes 7 servings

Ingredients

2- 12 oz grilled sirloin steaks, sliced into thin strips

2 Tbsp of butter

2 – yellow onions, sliced

3 cups of beef broth

2 Tbsp of Worcestershire Sauce

1 Tbsp of minced garlic

1 package of Onion Soup Mix

1 teaspoon of rosemary

1 teaspoon of dijon mustard

Salt and pepper to taste

1/2 cup of mayonnaise

7 bakery hoagie rolls

In a large saucepan, saute the onions in butter until they are translucent.  Add broth, Worcestershire Sauce, garlic, onion soup mix, rosemary and mustard.  Stir until combine and bring to a boil.  Turn the heat to simmer and continue to cook another 20 minutes, stirring occasionally.

Preheat oven to broil.

Meanwhile, slice the hoagie rolls and spread a thin layer of mayonnaise on each side.  Place the rolls in the oven for 3 minutes or until the bread becomes toasted brown and the edges start to blacken. 

Remove the saucepan from the heat and strain the au jus equally into small ramekins for dipping.  Return the onion to the saucepan.  Add strips of steak and reheat.

Pile steak onto the hoagie rolls.  Add onions on top.  Serve sandwiches with a Au Jus for dipping.

Beef Stroganoff

Beef Stroganoff

Ingredient Spotlight: Steak

Prep: 5 min Cook 20 minutes Makes 7 servings

Ingredients

2- 12 grilled steaks, cut into thin slices
1 – 12 oz bag of wide egg noodles
1 – 16 oz package of white mushrooms, sliced thickly
1 – medium red onion, diced
3 Tbsp of olive oil
4 Tbsp of butter
6 Tbsp of flour
1 cup of beef broth
1 cup of heavy cream
2 Tbsp of dill
salt & pepper

Begin by boiling water to cook the egg noodles. Let noodles cook about 10 minutes, then drain.

Meanwhile, in a large saute pan over medium to high heat, cook mushrooms and onion in olive oil until onions are tender, yet the mushrooms still have texture. Remove mushroom mixture from pan and set aside in a bowl.

Return the saute pan back to medium heat. Add butter. As butter begins to melt, add the flour and stir constantly until a thick paste forms. Add broth and heavy cream and whisk over the heat until all the bumps have dissolved and the sauce becomes thick. Season with dill, salt and pepper.

Return mushroom mixture to the pan, along with the reserved, grilled steak. Stir until combined and the steak re-heats.

Pour mixture over the egg noodles and serve.