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Bridget's Recipe Corner
It's
tough
getting
busted
by
your
teenagers.
Trying
to
come
up
with
a
recipe
for
the
corner
this
week,
I
made
a
dish
with
pork
tenderloin.
Though
it
was
quite
flavorful,
my
loving
sons
kindly
suggested
it
tasted
vaguely
familiar
to a
dish
I
previously
made
and
used
for
the
"corner."
They're
tough,
but
sadly
they
were
also right.
Scrambling
for
another
dish,
I
decided
to
make
something
else,
something
that
garners
positive
reviews
from
them
as
well
as
something
I
have
not
yet
shared...French
Dip
Sandwiches.
You
probably
have
your
own
version,
but
I
hope
you
enjoy
mine.
French
Dip
Sandwiches
3
lb.
Rump
Roast
onion
powder
garlic
powder
freshly
ground
pepper
Montreal
Steak
Seasonings
olive
oil
Hoagie
style
buns
For
the
Au
Jus:
1 t.
Better
Than
Bouillon
(Beef)
1 -
32
oz.
container
beef
broth
(I
prefer
the
organic
broth)
drippings
from
beef
Optional
Add-ons:
8
oz.
mushrooms,
thinly
sliced
(I
used
Button
and
Cremini)
1
medium
onion,
thinly
sliced
Havarti
cheese
slices
Preheat
oven
to
300°.
Generously
rub
olive
oil
on
roast
then
sprinkle
with
dry
seasonings.
Bake
approximately
1
1/2
hours
or
until
desired
doneness.
I
prefer
medium
rare.
For
the
add-ons:
While
beef
is
cooking,
heat
1-2
t.
olive
oil
in
large
skillet.
Over
medium
heat,
add
onion
and
stir,
coating
well.
Cook
approximately
5
minutes.
Add
sliced
mushrooms,
mixing
well.
Cook
approximately
10
minutes
or
until
soft.
Add
a
dash
of
Kosher
salt
and
freshly
ground
pepper.
At
this
point
you
may
turn
off
heat
and
reheat
when
ready
to
place
on
sandwiches.
When
the
beef
is
finished,
remove
from
oven
and
let
rest
for
about
15
minutes.
For
the
Au
Jus:
In a
medium
saucepan,
heat
broth,
1
teaspoon
Better
Than
Bouillon
and
drippings
from
the
meat.
Stir
well
and
keep
warm.
Thinly
slice
meat
(enough
for
3-4
sandwiches)
and
place
in
bowl
with
some
broth.
Lightly
butter
one
or
both
sides
of
the
hoagie
roll.
Add
cheese
slice
and
place
in
oven
for
approximately
5
minutes.
When
slightly
toasted
and
cheese
is
melted,
remove
from
oven.
Place
sliced
meat
and
onion/mushroom
mixture
on
bottom
of
roll.
Place
Au
Jus
in
small
cup
and
serve
with
sandwich.
Enjoy
with
your
favorite
side
dishes
and
favorite
beverage.
I
might
suggest
Joel
Gott
Cabernet
or
Crios
Malbec.
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