French Onion Beef Au Jus Food

ONION BEEF AU JUS

Steps:

• In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. In a large skillet, saute onions in 2 tablespoons of butter until tender. Add the water, soy sauce, soup mix, garlic and, if desired, browning sauce. Pour over roast., Cover and bake at 325° for 2-1/2 hours or until meat is tender., Let meat stand for 10 minutes, then thinly slice. Return meat to pan juices. Split bread lengthwise; cut into 3-in. sections. Spread with remaining butter. Place on a baking sheet., Broil bread 4-6 in. from the heat for 2-3 minutes or until golden brown. Top with beef and onions; sprinkle with cheese. Broil for 1-2 minutes or until cheese is melted. Serve with pan juices.

FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE

Steps:

• For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
• For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
• For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
• Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

FRENCH DIP AU JUS

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.

NINJA FOODI FRENCH DIP SANDWICHES

Steps:

• Turn on the Ninja Foodi to saute.
• Add the olive oil to the pot.
• Season the roast with salt, pepper, garlic powder, and onion powder.
• Sear the roast on all sides on the saute function in the Ninja Foodi.
• Carefully remove and set aside.
• Add the broth the the pot of the Ninja Foodi and deglaze the bottom of the pot.
• Add the roast back to the pot and sprinkle with the gravy or au jus packet.
• Secure the pressure cooker lid, set the nozzle to 'seal', and set the pot to the pressure cooker function.
• Pressure cook this for 60 Minutes.
• After cooking time is over, let the pot naturally release (do nothing) for 25 minutes.
• Once done, turn the nozzle to 'vent' and release any remaining pressure.
• Remove the lid and transfer the meat to a plate and shred.
• Serve on a bun with cheese.
• Store leftovers in the fridge.

FRENCH ONION FRENCH DIP SAMMIES WITH ROASTED GARLIC AU JUS

Steps:

• Preheat oven to 400ºF.
• Cut about a quarter of an inch off the top of the garlic head and place it onto a square of aluminum foil. Drizzle with about 1 tablespoon extra virgin olive oil and close the foil up around the garlic. Transfer to the oven and roast until golden brown and tender, about 40 minutes. Remove from the oven and let cool.
• While the garlic is roasting, place a large skillet over medium heat with 1 turn of the pan of olive oil, about 1 tablespoon, and the butter. Add the onions, bay leaf and thyme to the pan and cook gently until the onions are well caramelized, about 30 minutes. Season with salt and pepper, and reserve.
• When the garlic is cool enough to handle, place a medium pot over medium-high heat with the beef stock. Squeeze the roasted garlic cloves out onto a cutting board, mash it into a paste with your knife and whisk it into the warm beef stock.
• To assemble the sammies, dip the roast beef slices into the roasted garlic jus. Divide the meat between the four rolls and top each with some of the caramelized onions. Serve with additional jus on the side for dipping.

SHREDDED FRENCH-DIP SANDWICHES

Steps:

• Cut roast in half, place pieces into crockpot.
• Combine canned soups with bouillon granules.
• DO NOT DILUTE SOUPS!
• Pour over meat.
• Cover, cook on low 8 hours.
• Remove meat from crockpot,shred with forks.
• Skim fat from aujus in crockpot.
• Return meat to crockpot,to rewarm.
• Pile meat on rolls.
• Serve juice as dipping sauce on the side.

EASY BEEF FRENCH DIP WITH QUICK AU JUS

Steps:

• Preheat the oven to 450 degrees F.
• Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
• To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
• To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.