Sarasota's Last Minute Au Jus and More

SarasotaCook's Note:

Ever roast a great piece of meat and end up with no drippings? So what will be the gravy? Well I hate to admit it, but yes. This recipe came from a small local church cook book back in the 80's ... I think. I still love this recipe. What I enjoy most, is that I can make french dip sandwich any time and enjoy a great au jus to go with it. Also, I always have a back up if I don't have any drippings after my standing rib roast is done. But this sauce can also be used over skirt steak and garlic mashed potatoes or a grilled strip steak; or any cut of beef. It is easy quick and inexpensive, but it is a great alternative to a heavier gravy.

• Total Time: 13 mins
• Prep Time: 3 mins
• Cook Time: 10 mins

Ingredients:

Serves: 8

Yield: 2.0 cups

• 1 (10 1/2 ounce) can French onion soup
• 1 (10 1/2 ounce) can beef broth, use low salt
• 1/4 cup red wine (I like a Cabernet or a Merlot)
• 3/4 cup water
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon sugar
• 1 bay leaf
• pepper

Optional

• 1/2 teaspoon Dijon mustard

Directions:

1. Sauce -- In a small sauce pan on medium heat add all the ingredients except the pepper. Note: If you don't want to use red wine, you can use all water. Cook on medium heat (not boiling) for at least 5-10 minutes to slightly reduce. Taste for seasoning and add any pepper if needed and remove the bay leaf.
2. Option -- I add mustard because I enjoy the tang it gives. This is completely up to you. After it is done cooking is when I add the mustard if you want.
3. Serve -- Let it rest off the heat for 1-2 minutes. I serve this as is, but for prime rib, I often strain it for a clear au jus. It is all personal preference. As I mentioned, this is great over a cheaper cut of steak; like skirt steak with mashed potatoes or a nice strip or porterhouse. You can use it over anything, even a good pot roast.
4. JUST ENJOY !