4 Servings 10 min Cook
2 Tbsp Butter
1 Shallot (medium) Shallots
1 Tbsp Wheat Flour
2 Can (10.5 oz) Beef Broth Soup
24 Oz Roast Beef
4 Roll French Rolls
1 Dash Salt
1 Dash Pepper
Chop shallot (or onion).
In a large, shallow skillet over moderate heat, melt butter.
Add shallots to butter and saute 2 minutes.
Add flour to butter and shallot and cook a minute longer.
Whisk in beef broth in a slow stream.
Bring sauce to a bubble and allow to simmer over low heat until ready to serve with sandwiches
Pile meat loosely across your cutting board or a large work surface.
Season meat with salt and black pepper.
Set out 4 small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls.
To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls.
Set small cups with extra dipping sauce along side the sandwiches.
Recipe courtesy Rachael Ray