AU JUS DIP RECIPES

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FRENCH DIP AU JUS RECIPE - FOOD.COM



French Dip Au Jus Recipe - Food.com image

A delicious dip for your french dip sandwiches. Better Than Bouillon is a brand of soup base its more of a paste.It's found with the bouillon. Just look for a soup base that lists beef as the first ingredient. I do not generally use the granules because we do not care for the flavor as much but you can use them.I would start with 1 tbs. of granules because of the salt content. If you could not find the Better Than Bouillon or a soup base product you could also use a canned beef broth or stock.

Total Time 18 minutes

Prep Time 3 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 7

2 cups water
1 tablespoon better than bouillon beef base
2 teaspoons better than bouillon beef base
1/2 celery
1/2 small onion
1 pinch thyme
salt and pepper

Steps:

  • Add all ingredients into sauce pan.
  • Leave the celery and onion in big chunks for easy removal.
  • Simmer until the vegetables are done.
  • Strain, place in small bowls and enjoy.

Nutrition Facts : Calories 5.1, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 50.1, CarbohydrateContent 1, FiberContent 0.2, SugarContent 0.5, ProteinContent 0.3

FRENCH DIP AU JUS RECIPE: HOW TO MAKE IT - TASTE OF HOME



French Dip au Jus Recipe: How to Make It - Taste of Home image

I created this because so many French dip recipes seem bland or rely on a mix. The sandwich and au jus is simple to make and tastes better than a restaurant version. —Lindsay Ebert, Orem, Utah

Provided by Taste of Home

Categories     Lunch

Total Time 08 hours 30 minutes

Prep Time 30 minutes

Cook Time 08 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 13

1-1/2 teaspoons beef base
1 teaspoon dried thyme
1 beef rump roast or bottom round roast (3 pounds), cut in half
1 medium onion, quartered
1/2 cup reduced-sodium soy sauce
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon pepper
8 cups water
2 tablespoons Dijon mustard
2 loaves French bread (1 pound each), split and toasted
12 slices part-skim mozzarella cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained

Steps:

  • Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf and pepper; pour over roast. Add water., Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat., To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices.

Nutrition Facts : Calories 694 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 125mg cholesterol, SodiumContent 1906mg sodium, CarbohydrateContent 69g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 59g protein.

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