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Welcome Mom's Council! This dish was originnaly posted in Fall '12 but, lucky us, we have access to great fruit all year...enjoy!
The Fall fruits are so plentiful at the market this week and they really stand up to this meat lovers sandwich. I used a sweet honeycrisp apple – so great with the cheese. Don’t pass up the dipping – it’s the best part. My crew likes a bit of creamed horseradish too. One of us – Me! – mixes it right into the au jus.
Serves: 4 Prep: 20 Cooking: 15
For the Sandwiches
2 tablespoons butter
2 shallots, finely chopped
1 tablespoon flour
2 tablespoons of dry sherry,
16 ounces beef consommé or broth, low salt
1 ½ pounds thinly sliced beef
4 hoagie/sub rolls
Creamed horseradish, optional
For the Salad
1 large apple, peeled, cored, and cut into 1/2 inch cubes
1 ripe pear, peeled, cored, and cut into 1/2 inch cubes
1/4 cup dried cranberries
1/4 cup walnuts
4 ozs firm blue cheese, crumbled – or your favorite – cheddar, gouda, etc.
1/2 red onion, sliced thin
2 tablespoons balsamic vinegar( if you have a high end, thick balsamic, start with 1 tbl)
Salt and freshly ground pepper, to taste
We already cooked the steak on Tuesday – cool. While it’s still chilled from the fridge, slice it in thin pieces to layer on our sandwiches. Cover and refrigerate.
Remove the rolls from the freezer to thaw.
You could also toast the nuts. Place the walnuts on a cookie sheet and toast in a preheated oven at 350 degrees for 3 to 5 minutes. Remove, let cool, and roughly chop.