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I am a HUGE french dip fan and this au jus recipe is the bomb! I encourage you try it with a thin sliced prime rib, grilled sweet yellow onions and pepperjack cheese

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gschutta72 January 20, 2008

Very useful, easy, yet delightful. I started with the juice from elk tenderloin cooked with Roasted Sirloin Beef - Weight Watchers #471181 in a 2-1/2-qt covered baking dish, used Better Than Bouillon with water instead of beef broth, omitted the seasoned salt, and added a swig of dry sherry at the end. My photo represents this juice for Dees Philly French Dip #468646. I had tried the dried au jus powder mix last night, and had gagged. This did not take much longer than the dry packet mix, either. However, my sauce was rather salty, so I may try More Than Gourmet's beef base in the future. Tonight we ate like royalty, it seemed.

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KateL July 17, 2012

This was great! I used Better than Boullion and water for the stock. The beef drippings were mostly fat and didn't come up to 1 cup but I used what there was.

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sheepdoc December 26, 2010

This was great. Thanks a lot.

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Brian August 18, 2009

very good

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mommyoffour December 12, 2007

We have been making standing rib roasts for awhile now and each time we try to make an au jus with the drippings and each time we end up throwing in a packet of au jus to make it taste good...until now. Last night we made a 13 lb. standing rib roast for Christmas dinner and made this au jus with our yummy drippings and it was just so wonderful, everyone loved it. My husband adds water to the bottom of the roasting pan and then drowns our meat in soy and worcestershire and covers it in salt and pepper, so our drippings were filled with all of those great flavors. We yeilded about 2 1/2 cups of drippings, but just used the cup called for in the recipe. I made beef broth with better than boulion beef base. I only had the Mrs. Dash original, but it was great. I did not even think of adding the seasoning salt because of all the salt my husband added to the meat. We ended up adding a little more cornstarch and water to get it just a little thicker. I know au jus is supposed to be thin, but I wanted to get it just a little thicker, but still thin. I think there was about 3 1/2 cups of sauce and we had 14 people using it. We still have about 1 1/2 cups left over. I am thinking we will be having roast beef sandwiches this week! Thank you Pat, you have solved our au jus problems forever and made our really great standing rib roast really outstanding! Thanks again!

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HeidiSue December 26, 2006
Beef Au Jus Sauce