Sunday, December 2, 2012

French Dip Crescents with Easy Au Jus

For French Dip Crescents
(recipe makes 2 meals for our group)
2 packages crescent rolls, 8 count
1 lb deli roast beef, thinly sliced
4 ounces swiss or provolone cheese, but in 16 equal sized pieces

1.  Unroll crescents onto a large cookie sheet.
2.  Place a slice of roast beef and a piece of cheese on each crescent.
3.  Roll crescents starting from the wide end and ending at the narrow end.
4.  Bake at 375 degrees for 10-12 minutes, until crescents are firm, but not quite cooked through.
5.  Flash freeze, then bag in ziploc bags.

For Easy Au Jus
1 Tbsp Olive oil
1/4 cup red onion, chopped
1 tsp garlic, minced
1/8 cup white wine
1 Tbsp Worcestershire sauce
2 1/2 cups beef broth
1 tsp flour

1.  Caramelize onions in olive oil.  Add garlic & cook for a minute or two more.
2.  Deglaze the pot with white wine, then add worcestershire sauce and cook for another minute, stirring constantly.
3.  Add beef broth & bring to a light boil.  Reduce heat and simmer 30 minutes.
4.  Strain broth & return it to pot.  Add flour and simmer an additional 5 minutes
5.  Freeze sauce in ice cube trays to create single servings, or in a freezer-safe container.

To serve:
Bake crescents from frozen at 375 degrees for 18-20 minutes.  Reheat sauce in microwave.

Adapted from a recipe found here:

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