I really enjoy the roast beef or hamburger steak served at cafeterias with the natural gravy/juices on it. I make gravy pretty well but this is different, it's much thinner but it really makes a difference in the meat. Does anyone know how to make this? I'd really appreciate your input. Thanks.
I make extra gravy without any meat juice with Beef consumme or chicken broth. You have to melt a couple of tablespoons of butter with a small bit of olive oil very little oil when melted together and pan is very warm add flour garlic,pepper do not add salt as the above mentioned is very salty. cook 1/2 cup of flour and butter till if almost forms into a ball,stir, stir, stir, now add the can of either type depending on if it is beef or chicken dish, Cook until it thickens, flour amount I start with is a half of cup and as it thickens and cooks add some water to amount needed. taste and adjust to flavor wanted.
ny au jus is jusr the juices in the pan from cooking meat -- no thickeners added.
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Yes, that's what it is... The unthickened natural pan juices that come from roasting the meat, seasoned but otherwise with no ingredients added. You could make your version by adding hot water to dissolve the pan drippings... Just enough, not too much so as to over-dilute them. Add onion and garlic powders, salt and pepper to taste.
I think cafeterias and restaurants most often use canned broth, boullion, soup base, or packaged mixes to make their au jus... Using them alone or as extenders for the pan juices. It wouldn't be likely there would be enough pan juice alone to dress as many portions of roast beef as one restaurant-sized cut of meat produces - although I could be wrong about that, never having actually roasted such a big piece of beef before. Hamburger dishes would produce no pan juices, or such a small amount that it would almost certainly need boullion-based or mix 'enhancement'.This message has been edited. Last edited by: nettiejay,
I make "roast beef" only once or twice a year. But, when I do, this is what I make.
Put a 3 or 4 pound sirloin tip roast in the bottom of a crockpot ( do not cut up the meat). I trim the fat off. Empty on top , a packet of dry onion soup mix. Pour in a can of beef broth. Do not stir them up. Put the lid on and cook on low for 10 to 12 hours. Do not peek in the crockpot.
I take a big fork and stir it till it shreds. I use it for sandwiches on rolls. It can be served with mustard or horseradish. My friend just uses it as a roast and serves with mashed potatoes, etc. Everytime I serve it to guests they all request the recipe. It is yummy!!! It makes a wonderful "jus".
That sounds yummy, Grapefruit!
I've purchased au jus in the can before, I think Campbells.
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