Sarasota'S Last Minute Au Jus And More - cooking recipe

Ingredients

1 (10 1/2 ounce) can French onion soup
1 (10 1/2 ounce) can beef broth, use low salt
1/4 cup red wine (I like a Cabernet or a Merlot)
3/4 cup water
2 teaspoons Worcestershire sauce
1/4 teaspoon sugar
1 bay leaf
pepper
Optional
1/2 teaspoon Dijon mustard

Preparation

Sauce -- In a small sauce pan on medium heat add all the ingredients except the pepper. Note: If you don't want to use red wine, you can use all water. Cook on medium heat (not boiling) for at least 5-10 minutes to slightly reduce. Taste for seasoning and add any pepper if needed and remove the bay leaf.
Option -- I add mustard because I enjoy the tang it gives. This is completely up to you. After it is done cooking is when I add the mustard if you want.
Serve -- Let it rest off the heat for 1-2 minutes. I serve this as is, but for prime rib, I often strain it for a clear au jus. It is all personal preference. As I mentioned, this is great over a cheaper cut of steak; like skirt steak with mashed potatoes or a nice strip or porterhouse. You can use it over anything, even a good pot roast.
JUST ENJOY !