French Dip Sandwich

Ingredients

• Butter

  Unsalted

  ½ tbsp or 7g

• Shallots

  Raw

  ¼ shallot (medium) or 11g

• Wheat flour

  Whole-grain

  ¼ tbsp or 2g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  ½ can (10.5 oz) or 155g

• Roast Beef

  Sara Lee

  6 oz or 170g

• French rolls

  1 roll or 38g

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  ¼ dash or 0.03g

Directions

1. Chop shallot (or onion). In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve with sandwiches.
2. Pile meat loosely across your cutting board or a large work surface. Season meat with salt and black pepper. Set out 4 small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set small cups with extra dipping sauce along side the sandwiches. Recipe courtesy Rachael Ray

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