Thursday, October 26, 2006

French Dip Sandwiches

We had leftover roast beef from a camping trip this summer, and David requested this dish. I had never made (nor particularly enjoyed) french dips, but this was really, really good. And really, really easy. I think the sherry and the shallots were key, though it would be good with a small amount of onion and chopped garlic, too. From Rachael Ray, who annoys me, but can cook. And my daughter loves to watch her show-better than watching Pokemon or Dancing with the Stars, I think.

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 shot dry sherry (2 TBS)
4 cups beef broth-I use Better than Boullion-cheap at Trader Joe's
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 hoagie rolls, split

In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

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