STEAK AU JUS SAUCE RECIPES RECIPES

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STEAKHOUSE SIRLOIN AU JUS RECIPE - BETTYCROCKER.COM



Steakhouse Sirloin au Jus Recipe - BettyCrocker.com image

Add classic French flavor to your family’s dinner! Enjoy this beef recipe made with Progresso® beef flavored broth that is ready in 25 minutes.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 8

1 1/4 cups Progresso™ beef flavored broth (from 32-oz. carton)
1 tablespoon Worcestershire sauce
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon sugar
2 cloves garlic, finely chopped
1-lb beef boneless sirloin steak, about 3/4 inch thick
1/4 cup chopped fresh parsley
Freshly ground pepper

Steps:

  • In small bowl, beat broth, Worcestershire sauce, vinegar, sugar and garlic with wire whisk until blended; set aside.
  • Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 8 to 10 minutes, turning once, until brown. Remove beef from skillet; keep warm.
  • Add broth mixture to skillet; heat to boiling. Boil 5 minutes, stirring constantly, until sauce is reduced to 1/3 cup; remove from heat.
  • Cut beef across grain at slanted angle into thin slices. Serve sauce over beef. Sprinkle with parsley and pepper.

Nutrition Facts : Calories 130 , CarbohydrateContent 2 g, CholesterolContent 60 mg, FatContent 0 , FiberContent 0 g, ProteinContent 23 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 240 mg, SugarContent 1 g, TransFatContent 0 g

BEEF AU JUS SAUCE RECIPE - FOOD.COM



Beef Au Jus Sauce Recipe - Food.com image

I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e.g., 275 degrees F. for 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end, which I use to make my au jus. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor. In the end, you can use this au jus for anything up to, and including, prime rib -- it's just great. The key ingredients, I think, are the Mrs. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does!

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 10 serving(s)

Number Of Ingredients 7

1 cup beef drippings, from a baked roast, do not drain fat
15 ounces beef broth, canned
1/4 cup water, warm
1 tablespoon cornstarch
1/4 teaspoon Kitchen Bouquet
1/2 teaspoon Mrs. Dash onion and herb seasoning
1/2 teaspoon seasoning salt

Steps:

  • In a small bowl, combine the water and cornstarch and whisk with a fork until the blend is completely dissolved. Set aside.
  • In a large skillet, over medium heat, pour in the drippings, broth, Kitchen Bouquet, Mrs. Dash, and seasoned salt and bring to a boil. When it boils, whisk in the cornstarch and water mix and continue whisking until it thickens slightly and then remove from heat.
  • Pour this sauce over any sort of cooked beef or use as a sauce over beef and noodles.
  • NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.

Nutrition Facts : Calories 6, FatContent 0.1, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 158.4, CarbohydrateContent 0.8, FiberContent 0, SugarContent 0, ProteinContent 0.5

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STEAKHOUSE SIRLOIN AU JUS RECIPE - BETTYCROCKER.COM
Add classic French flavor to your family’s dinner! Enjoy this beef recipe made with Progresso® beef flavored broth that is ready in 25 minutes.
From bettycrocker.com
Total Time 25 minutes
Cuisine French
Calories 130 per serving
  • Cut beef across grain at slanted angle into thin slices. Serve sauce over beef. Sprinkle with parsley and pepper.
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BEEF AU JUS SAUCE RECIPE - FOOD.COM
beef au jus sauce recipe - food.com image
I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e.g., 275 degrees F. for 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end, which I use to make my au jus. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor. In the end, you can use this au jus for anything up to, and including, prime rib -- it's just great. The key ingredients, I think, are the Mrs. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does!
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