Well once again I have managed to use one of the many 1 pound packages of ground beef that currently takes up about a half shelf in our not-so-tiny freezer. Hurray for me! Don’t get me wrong, I love ground beef. But it does tax my old brain trying to think up new and inventive ways to serve it.
But, lucky for me, one of the best ways I know to dress up simple ground beef, is to use it in a dipping sandwich.
Almost everyone I know loves a good French dip sandwich, as long as the au jus and meat are really flavorful. (I hate some of the weak tasting excuses for an au jus served in many restaurants. But I’ll save that pontification for a rainy afternoon when it isn’t so pleasant outside.) But before I leave the subject, I would also appreciate if the sliced beef had some good flavor. Yes, I know – I’m picky, picky, picky!
Well one thing you can be sure of, although this sandwich is not made with thinly sliced prime rib, it is extremely flavorful. The ground beef is seasoned with Montreal Steak Seasoning (my favorite) and the au jus is absolutely divine. Also easy to prepare. And might I add – reasonably inexpensive. Always a nice thing.
So next time you have a pound of ground beef staring at you when you open your freezer door, take it out and make it into one of these sandwiches. You’ll thank me. They are just really, really yummy.
- 1 lb. extra-lean ground beef
- 1 T. Montreal Steak Seasoning
- 2 tsp. extra virgin olive oil
- ½ c. finely chopped onion
- 1 garlic clove, finely minced
- 2 T. dry sherry
- 1 T. flour
- 1 tsp. Worcestershire sauce
- freshly ground black pepper
- 2½ c. hearty beef broth (I use beef base and water)
- 1 chewy baguette, cut into individual portion sized pieces, then halved and toasted just before serving
In a small bowl, gently combine the ground beef and Montreal seasoning. (You never want to work ground beef too hard or too long or you lose the wonderful tender quality of the beef.) Shape the meat into long and narrow patties. (Basically you want the meat patties to be just a tad bit larger than the size of your baguette pieces.)
Heat the olive oil in a medium sized frying pan. Fry the patties until they are done to your liking. Remove patties from pan and tent with aluminum foil. Set aside. (And no, they won’t be piping hot when your sauce is ready, but that’s why God gave us microwave ovens. Just don’t nuke them for too long. You want to slightly warm the meat, not over-cook it. No hockey pucks, please!)
Add the onion to the pan. Sauté the onion until slightly caramelized, about 10 minutes. Add the garlic and cook for 1 minute. Slowly add the dry sherry and then the flour, whisking the entire time. Slowly whisk in the Worcestershire sauce, pepper, and beef broth. Bring sauce to a boil, reduce heat, and simmer for about 10 minutes.
When ready to serve, place patties inside prepared baguette pieces and place on dinner plate. Pour the dipping sauce into small individual bowls and set beside the sandwich. Add a nice salad or roasted potatoes or vegetables, and dinner’s served!