Caramelize the onions in the olive oil.
Add garlic and cook for a minute or two.
Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
Strain broth, if desired, and return to pot.
Add flour and simmer for an additional 5 minutes.
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
To make the Garlic Au Jus: In medium sauce pan, heat
edium bowl, combine Beef broth, Onion soup mix, Au Jus seasoning and water and
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.
o medium-high heat; add broth, scraping pan to loosen any
salt, and pepper.
Add beef broth (reserve 1/2 a cup
kip the salt, since the broth and soup mix are salty
0 minutes. Stir in water, beef broth base, and reserved pan juices
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.
araway seed.
LEFTOVER MOOSE AU JUS.
Simmer the reserved vegetables
0 minutes.
To prepare au jus, melt butter in saucepan and
train it for a clear au jus. It is all personal preference
Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
Boil mixture until it thickens slightly; season with salt and pepper to taste.
Day before: In large roasting pan, pour vinegar and the seasonings (season heavily) over beef. Brown, uncovered, for 1 hour at 350 degrees. Add 2 cups boiling water and beef broth to pan and place sliced onions on top. Cover and cook at 300 degrees for 4 to 5 hours. Cool. Refrigerate overnight. Slice into 1/4\" slices, heat and serve in its own juices. Serves 20 and is great for buffets.
Heat 2 T olive oil in pan. Pat roast dry and rub with about 1 T olive oil. Sprinkle on all sides with salt and pepper, as much or as little as you like.
Place roast in pan and brown on all sides. Transfer to 9x13 sprayed baking pan.
Deglaze pan with wine and water making sure to scrape up all the brown bits. Turn pan off and add mushrooms, garlic, parsley, and packet of au jus.
Pour over roast and cover with aluminum foil and bake at 350 for about 2 1/2 hours or until done to your liking.
Braise meat and
onion\tuntil
well done.
Mix in Texas Red Chili seasoning, flour
and
2
cups au jus or beef stock. Simmer mixture for approximately 20 minutes, stirring often so chili does not
stick\tand
burn.
Serve
in
bowl topped with grated cheese and
diced onions. Serve with taco salad, nachos and burritos.
In a skillet, melt margarine.
Saute onion and mushrooms.
Mix 1 cup au jus gravy according to package directions.
Pull aside onion and mushrooms.
Pour au jus liquid into skillet; add asparagus shoots.
Simmer until tender.
Add onion and mushrooms back to skillet.
Serves 4 to 6.
Make slits in pork chops with a very sharp knife to form a pocket in the fat end. Combine bread crumbs sugar, pepper, seasoned salt, onions parsley and 1 1/2 tbsp of butter; mix well.
Stuff chops generously and skewer shut with touthpicks.
Heat remaining butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 25-30 minutes until tender, turning chops several times. Remove touthpicks and pour pan juices over pork chops before serving.
ot enough to add the beef. Remove the meat, after browning