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Mary Beth's Blog

I want to eat real food. I want my family to eat real food. Armed with this plan, I know I can do it. I am a real person, with real kids in a regular ol' kitchen cranking out dinner. Find out my inspiration for the menus, what's happening in my kitchen, and the achievements on the kid-friendly front.

French Dips, Part 2

2013-02-28 | 0 comments

Welcome Mom's Council! This dish was originnaly posted in Fall '12 but, lucky us, we have access to great fruit all year...enjoy!

Thursday: French Dip Sandwiches and Fall Fruit Salad

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


Prep Opportunity
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.

Remove sliced steak from fridge.
In a large bowl, toss together all the fruit salad ingredients. Set aside.
In a large skillet melt the butter over medium high heat. Add the shallots and sauté for 1-2 minutes.
Add the flour and mix well… cook for a couple of minutes to cook off the flour taste. It will be bubbly.
Add the sherry and whisk, cook for about 3 minutes or until the alcohol cooks off a bit.
Add the beef consommé, whisking with a wire whisk as you slowly pour it in. Whisk until smooth.
Simmer gently for about 5 minutes.
Slit open the rolls.
Lay the slices of meat on a cutting board. Lightly season with salt and pepper.
Using tongs dip the sliced meat in the au jus sauce then pile the meat into the rolls. Cut rolls in half and place on plates.
Fill small bowls or ramekins with au jus sauce and place one on each plate for dipping. Add a big scoop of fruit and your off!


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