French Dip Sandwich

January 31st, 2013 by Erin Gennow
French Dip Sandwich

French Dip Sandwich

Thursday Throwback

French Dip Sandwich

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients

1 1/2 lbs. eye of round, roasted

2 tablespoons butter

2 tablespoons flour

Freshly ground black pepper

2 cups beef broth

4 soft white sandwich rolls

Horseradish, for serving, optional

Equipment

Saucepan

Sharp carving knife

Wooden spoon

Whisk

Process

Slice the beef as thinly as possible.

Place the saucepan over medium heat.  Add 2 tablespoons of butter and melt.

Once the butter has melted, sprinkle in 2 tablespoons of flour, continuously stirring with a wooden spoon.  Cook the flour for 3-5 minutes, and keep stirring.

Slowly drizzle in 2 cups beef broth while whisking.  Keep whisking until all the broth has been added and the mixture begins to come to a simmer.  Simmer the sauce for about 15 minutes, reducing it a bit.

Heat the meat if you’re using leftover roast beef.

Dish out the horseradish into 4 small servings, if using.  Or, spread the horseradish directly on the sandwich bun.  Pile the sliced meat on the 4 sandwich buns.  Pour the sauce into 4 small ramekins or bowls.  Serve hot.

A year ago on The Daily Morsel

Two years ago on The Daily Morsel

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