Pub-Style Beef Dip
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Pub-Style Beef Dip
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 571571 cal |
| pro | 39 g39g pro |
| total fat | 23 g23g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 50 g50g carb |
| fibre | 4 g4g fibre |
| chol | 67 mg67mg chol |
| sodium | 1,164 mg1,164mg sodium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 3737 iron |
| vit C | 88 vit C |
| folate | 4242 folate |
Caramelized onions elevate leftover roast beef to this satisfying supper sandwich. Use a favourite mustard and serve with a tossed salad.
Ingredients
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 2 large onions , thinly sliced2 large onions, thinly sliced
- 1 tbsp white wine vinegar 1 tbsp white wine vinegar
- 1 Pinch salt 1 Pinch salt
- 1 Pinch pepper 1 Pinch pepper
- 1 Pinch granulated sugar 1 Pinch granulated sugar
- 1 sourdough baguette 1 sourdough baguette
- 1/4 cup mustard 1/4 cup mustard
- 1/2 hot thinly sliced Sirloin Tip Oven Roast with Porcini Mushroom Jus 1/2 hot thinly sliced Sirloin Tip Oven Roast with Porcini Mushroom Jus
- 1 cup hot porcini mushroom jus , (see above)1 cup hot porcini mushroom jus, (see above)
Preparation
In skillet, heat oil over medium-low heat; fry onions, vinegar, salt, pepper and sugar, stirring often, until very soft and caramelized, 15 to 20 minutes.
Meanwhile, cut baguette into quarters; cut each lengthwise in half and spread with scant 1 tbsp (15 mL) mustard. Top with beef and onions. Serve with hot jus for dipping.
Meanwhile, cut baguette into quarters; cut each lengthwise in half and spread with scant 1 tbsp (15 mL) mustard. Top with beef and onions. Serve with hot jus for dipping.
Source : Canadian Living Magazine: September 2007
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