FRENCH DIP SAUCE 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

BEST FRENCH DIP RECIPE - HOW TO MAKE FRENCH DIP



Best French Dip Recipe - How To Make French Dip image

Keepin' it super hearty with this French Dip from Delish.com.

Provided by Lena Abraham

Categories     low sugar    nut-free    weeknight meals    winter    dinner    main dish    meat

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 13

3

boneless ribeye steaks (about 3 pounds)

1 tbsp.

extra-virgin olive oil

1 tbsp.

kosher salt

2 tsp.

freshly ground black pepper

2 tsp.

dried oregano

1 tsp.

dried ground sage

1/4

yellow onion, thinly sliced

2

cloves garlic, minced

2 tsp.

minced fresh thyme

1 1/2 c.

low-sodium beef broth

2 tsp.

Worcestershire sauce

6

hoagie rolls

12

slices provolone

Steps:

  • Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage.  Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°. Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more. When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melty, 10 minutes.  Serve with jus on the side for dipping.

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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
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