MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Dip Sandwich
Categories: Beef, Breads, Vegetables, Wine
Yield: 4 Sandwiches

1 Recipe for Hard-Crusted
- Baguette or Submarine
- Sandwich Roll
1 lb Thin sliced roast beef

MMMMM---------------------------AU JUS--------------------------------
1 qt Gluten-free beef broth
- purchased or homemade
1/2 Yellow onion; peeled, root
- kept intact, sliced part
- way through onion so it
- will spread out while
- cooking
1 tb Better than Bouillon (or
- other gluten-free beef
- concentrate)
1/2 c Red wine

FOR THE ROLLS: Make either the Hard-Crusted Baguette or
Submarine Sandwich Rolls ahead of time. They can be
re-heated when assembling the French Dip Sandwich.

FOR THE AU JUS: Put all above ingredients in a 3 qt. pot
and simmer for 30 minutes uncovered to reduce the liquid.
DO NOT BOIL, just a gentle simmer for onion to cook and
flavors to meld. Onion will become translucent when done.

Warm up the rolls in an oven or toaster oven.

Place meat in hot Au Jus. Use tongs to lift meat out of
jus and put on warm rolls. Portion the Au Jus into 4
individual cups, about 1/2 cup each. Put a little onion
in each if you like. Serve on the side of the sandwich.

RECIPE FROM: http://www.pamelasproducts.com

Uncle Dirty Dave's Kitchen

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)