Sarasota's Last Minute Au Jus And More

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

• 1 (10 1/2 ounce) can french onion soup
• 1 (10 1/2 ounce) can beef broth, use low salt
• 1/4 cup red wine (i like a cabernet or a merlot)
• 3/4 cup water
• 2 teaspoons worcestershire sauce
• 1/4 teaspoon sugar
• 1 bay leaf
• pepper
• 1/2 teaspoon dijon mustard

Recipe

• 1 sauce -- in a small sauce pan on medium heat add all the ingredients except the pepper. note: if you don't want to use red wine, you can use all water. cook on medium heat (not boiling) for at least 5-10 minutes to slightly reduce. taste for seasoning and add any pepper if needed and remove the bay leaf.
• 2 option -- i add mustard because i enjoy the tang it gives. this is completely up to you. after it is done cooking is when i add the mustard if you want.
• 3 serve -- let it rest off the heat for 1-2 minutes. i serve this as is, but for prime rib, i often strain it for a clear au jus. it is all personal preference. as i mentioned, this is great over a cheaper cut of steak; like skirt steak with mashed potatoes or a nice strip or porterhouse. you can use it over anything, even a good pot roast.
• 4 just enjoy !