au Jus, Brute?
There are many times, after serving roast beef, that I am left with a nice, rich stock of pan drippings even after making enough gravy for the beef. In fact, my freezer contains many such bags of 1 or so cups of this delectable flavored broth. So many times these little bags come in handy for meals like the one today.
This is a take on roast beef sandwiches which I like to add a nice layer of grilled or caramelized onions and peppers. But in this case, I have no roast beef so it's going to be hamburger steak sandwiches. To the pan drippings of the thin 'steaks', I find a quick and tasty homemade au jus to be just the thing to simmer with the meat, dribble on the buns, and as usual, a good topping of onions and peppers.
Now it would be ever so easy to reach for the little green pack, my favorite au jus pack is from Knorr's, but sometimes my pantry runs low and I must take to making my own sopping juices. Sorry, Knorr's, but this recipe is pretty darn good and even tastes fresher than the little green pack. Et tu Brute, er, in this case me for giving out such a delectable recipe. Enjoy!
Hamburger Steak Sandwiches
1 pound lean ground beef
1 onion, sliced
1 bell pepper, sliced
recipe for au jus or packaged
Po boy or hoagie buns
Mix desired amount of steak seasoning into the ground beef and divide meat into 4 or 6 parts. Between plastic wrap (I cut 2 sides from a large baggie) press each of the beef mixture as thin as possible forming an oval 'steak'.
Add a tablespoon of oil to a hot skillet and fry each steak on both sides until brown. Remove and add more oil if needed and caramelize the onions and peppers over medium low heat. Remove onions & peppers and continueing making the au jus. Add the steaks into the sauce and simmer on low for about 5 minutes.
Toast the buns and layer desired amount of steaks breaking to fit the bun if needed. Add the onions and peppers and dribble a good spoonful or two of sauce over the mixture. Add the top bun and eat up.
Homemade au Jus
1 cup beef drippings from prime rib or baked roast
1 -15 ounce can beef broth
1/4 cup warm water
1 tablespoon cornstarch
1/4 teaspoon Kitchen Bouquet
1/2 teaspoon onion and herb seasoning (Mrs. Dash is good)
1/2 teaspoon Lawry's seasoning salt or as needed
Mix the water and cornstarch in a small bowl and whisk until the blended. Set aside.
In a large saucepan pour in the drippings over medium heat, add the broth, Kitchen Bouquet, and seasonings. Bring to a low boil and then whisk in the cornstarch mixture. Continue whisking until the sauce thickens slightly. Remove from heat.
Note: Use this sauce over cooked beef, sandwiches or delicious over beef tips and noodles. ONLY add the seasoned salt after tasting as your drippings may be salty enough.