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  • 11/12 Nat'l French Dip 4

    From Dave Drum@1:124/5016 to All on Tuesday, November 11, 2025 08:31:28
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's French Dips
    Categories: Beef, Breads, Cheese, Sauces
    Yield: 4 Servings

    1 1/2 lb Deli shaved beef; medium
    - rare
    8 sl Ementhal (Swiss) or pepper
    - jack cheese; wrap removed
    1 lg Yellow onion; peeled, sliced
    Woerber's Horseradish Sauce
    4 (8") hoagie/deli rolls;
    - split, toasted
    2 tb GFS au jus base
    +=IN=+
    1 qt Tap water
    +=OR=+
    10 1/2 oz Can Campbell's Beef Consomme
    +=AND=+
    1/2 Can water

    Prepare the "dip" first. Either on the stove or in the
    nuker combine the base and water and heat, stirring as
    necessary until all solids are dissolved and ready to
    use. Keep warm.

    Split and toast the rolls. Assemble the shaved beef,
    unwrapped cheese slices, and onion onto the rolls. Add
    horseradish sauce as desired. Place tops on finished
    sandwich. Serve with a small bowl of the dipping au jus
    and potato chips or, if being elabourate French fried
    potatoes/sweet potatoes.

    Serves four normal people

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Bakers Strike! Demand more dough!
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