Community Pick
French Dip Au Jus
"A delicious dip for your french dip sandwiches. Better Than Bouillon is a brand of soup base its more of a paste.It's found with the bouillon. Just look for a soup base that lists beef as the first ingredient. I do not generally use the granules because we do not care for the flavor as much but you can use them.I would start with 1 tbs. of granules because of the salt content. If you could not find the Better Than Bouillon or a soup base product you could also use a canned beef broth or stock."
photo by Amber C.
- Ready In:
- 18mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
directions
- 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.
Questions & Replies
-
Does the recipe require 1 tablespoon PLUS 2 teaspoons Better Than Beef bouillon?
Reviews
-
Perfect. I used a carrot instead of an onion and a knob of the bone from the prime rib as a fat agent, and some marsala and worchestershire. I reduced it for quite a while and it was so so good. Thanks! -
This is very good. I also add some butter, red wine, Italian seasoning, a little bit of worchestershire sauce, some thomas'es sauce, and some carrots if I have them. -
Yes! This is THE quintessential Au Jus for French Dip sandwiches. And Eye of Round is definitely the cut of meat to use. Thanks for this wonderfully easy and spot on recipe. It's not very often that a thing tastes the way you imagine it to, but this did it. -
Delicious Au Jus!! I did find the 'Better Than Bouillon' in my market and I'm glad I did.. I followed your recipe exactly and it makes the best tasting Au Jus I have tried yet, so I don't know that I need to try anymore! Thanks for posting this, Amy, and just to let you and others know, I made this to go with your fabulous Recipe #242951 and these made for a delicious meal.. -
DH loved this! Fast and easy and very flavorful! I thinly sliced some leftover steak (rare) that I allowed to come to room temp before serving. Made an easy sandwich of it with toasted multi grain bread. FAST meal and very satisfied dh! Thanks
see 15 more reviews
Tweaks
-
Add a dash of vinegar to make it pop! I swear its the best thing you'll ever do! -
Perfect. I used a carrot instead of an onion and a knob of the bone from the prime rib as a fat agent, and some marsala and worchestershire. I reduced it for quite a while and it was so so good. Thanks!
RECIPE SUBMITTED BY
<p>I am a mother of four and a wife of ten years. I am originally from Mechanic Falls, ME but husband and I were in the military, we now reside in Hanceville, Al. Cooking has always been a passion of mine. I love to cook for other people and to watch them take the first bite. The expression on their faces always makes me smile. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /> <br /> <br /> <br /><a id=clustrMapsLink href=http://www4.clustrmaps.com/counter/maps.php?url=http://www.recipezaar.com/member/358681><img id=clustrMapsImg title=Locations of visitors to this page src=http://www4.clustrmaps.com/counter/index2.php?url=http://www.recipezaar.com/member/358681 alt=Locations of visitors to this page /> <br /></a></p>
