1.saute onion in EVOO till carmelinzied
2.-add garlic--ck 2-5 min
3.deglaze w/ wine-add worstershire sauce-ck-1-2 min
4. add broth ck 30 min-
5. strain------add flour -ck 5 min ( can freeze at this point)
Au JUs From Rst
Mix pan drippings w/ flour-ck-add beef stock
ck till thickened---------add to other au Jus sauce
arge saucepan, mix together the Au Jus sauce, using all ingredients to taste
Prepare Au Jus per packet directions in a medium saucepan until warm. You do not want to boil the beef, it can dry it out.
Separate deli roast beef slices and add them to the sauce pan.
Cook for 5-10 minutes or until roast beef is warmed through.
Assemble sandwiches by placing cheese on the roll and add cooked beef. You can also reserve a little cup of the au jus for dipping.
ot bread.
In a sauce pan whisk the vegetable oil
Preheat the oven to 300 degrees F (150 degrees C).
Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds.
Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.
Mix 1/4 cup water with corn starch; bring to a boil, stirring constantly.
When thickened, brush buns with mixture.
Sprinkle with mixed coarse salt and caraway seed.
Put in 350 degree Fahrenheit oven for 4 minutes or until bread is warm and seeds dry.
Meanwhile, in a pan, mix au jus sauce and 2 cups water; bring to a boil.
Add shaved roast beef to au jus and heat.
Dip top of sandwich, on the bottom side, with juice.
Stack beef, divided into fourths, onto bottom of sandwich.
Top roast beef with a little horseradish.
In a sprayed or buttered casserole dish mix the roast beef, au jus, soup, cooked rice, 1/2 cup of shredded cheese and milk.
melt the butter. Add the bread crumbs to the butter and mix together.
Spoon the topping over the roast beef mixture and add 1/2 cup of cheese over the topping.
Bake in 350 degree oven for 25-30 minutes.
To make the Garlic Au Jus: In medium sauce pan, heat oil over medium
oll whole beef round on all sides in Worcestershire sauce until it
edium bowl, combine Beef broth, Onion soup mix, Au Jus seasoning and water
venly, including 4 tablespoons of Au Jus Powder and then place the
he olive oil in a sauce pot and heat. Add the
Heat oven to 400 degrees.
Heat soup, Worcestershire sauce and mushrooms in a saucepan over medium heat, bring to a boil.
Add beef to sauce pan and heat through.
Divide Beef & mushrooms among the four hogie buns.
Top with Cheese.
Use the saucepan to mix up the au jus package and heat through.
Bake for 3 min, or until the cheese is melted.
Top each sandwich with peppers.
Serve with a dippable container of au jus.
br>Pour can of beef broth over beef and add onion and
In saucepan, heat roast beef in au jus.
Coarsely chop jar of
araway seed.
LEFTOVER MOOSE AU JUS.
Simmer the reserved vegetables
Brown onion and mushroom.
Slice kaiser rolls and butter, then brown in skillet.
Heat roast beef.
Put Swiss cheese on top; cover until cheese has melted.
Make au jus sauce as directed on package.
Put roast beef, cheese with onions and mushrooms on rolls.
0 minutes.
To prepare au jus, melt butter in saucepan and
Cook spaghetti according to package. Meanwhile, in large skillet saute meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned.
Stir in the soup, milk, au jus sauce and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.
Gradually stir in sour cream; heat through (do not boil).
Drain spaghetti, stir into skillet. Serve immediately.
Place beef roast in slow cooker; combine sauce ingredients and pour over beef.
Cover and cook on low for 8 hours.
Meat may be sliced and served with hard rolls; or shredded and served over rice or noodles.
Thicken broth with flour.