MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French Dip Sandwich
 Categories: Beef, Breads, Vegetables, Wine
      Yield: 4 Sandwiches

      1    Recipe for Hard-Crusted
           - Baguette or Submarine
           - Sandwich Roll
      1 lb Roast beef; thin sliced

MMMMM---------------------------AU JUS--------------------------------
      1 qt Gluten-free beef broth;
           - purchased or homemade
    1/2    Yellow onion; peeled, root
           - kept intact, sliced part
           - way through onion so it
           - will spread out while
           - cooking
      1 tb Better than Bouillon (or
           - other gluten-free beef
           - concentrate)
    1/2 c  Red wine

  For The Rolls:

  Make either the Hard-Crusted Baguette or Submarine Sandwich Rolls
  ahead of time. They can be re-heated when assembling the French Dip
  Sandwich.

  For The Au Jus:

  Put all above ingredients in a 3 qt pot and simmer for 30 minutes
  uncovered to reduce the liquid. Do not boil, just a gentle simmer
  for onion to cook and flavors to meld. Onion will become
  translucent when done.

  Warm up the rolls in an oven or toaster oven.

  Place meat in hot Au Jus. Use tongs to lift meat out of jus and put
  on warm rolls. Portion the Au Jus into 4 individual cups, about
  1/2 cup each. Put a little onion in each if you like. Serve on the
  side of the sandwich.

  Recipe FROM: http://www.pamelasproducts.com

  Uncle Dirty Dave's Kitchen

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