Tuesday, February 3, 2009

French Dip Sandwiches

Something about Rachel Ray's enthusiastic, Chicagoan voice makes it difficult for my migraine-prone, Northwesterner self to watch her shows. But I have to admit that once in awhile I use one of her recipes. She (and the chefs of Food Network kitchens who come up with recipes for her) have a knack for quick meal ideas. Tonight I used her jus recipe to pair with french dip sandwiches, and a salad Dan whipped up.

Beef Jus for French Dip
1 Tbspn butter
1/2 shallot, chopped
1 1/2 tspn all-purpose flour
1 tspn dry sherry
1 can beef broth

In a saucepan 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.

(Jus Recipe Courtesy of Food Network.)

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