Sarasota's Last Minute Au Jus and More
"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."
- Ready In:
- 13mins
- Ingredients:
- 9
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 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
- 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.
- 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.
- 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.
- JUST ENJOY !
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
