We finally went grocery shopping! Yay! The freezer is re-stocked, the fridge is somewhat re-stocked….looks a bit like a game of Tetris.
While we were roaming the aisles of Costco, I saw sliced roast beef…and asked if the mancub & his girlfriend wanted beef dip for supper tonight. It was a Yes.
Normally, I set up a beef roast in the slow cooker with some spices, onion and garlic and let it do its thing for the day, but clearly that wasn’t happening this time. Also, the beef prices in Alberta are insane…..ground beef is $9 a kilogram, something like $5 a pound. And don’t look at roast prices – truly frightening. I’m all for supporting local and Canadian beef, but if I buy a roast, that’s my budget, blown to pieces. Sometimes I can find wicked good sales but I haven’t been looking lately – too busy.
By the time we got done shopping, got home and split everything up, it was creeping up on 8 pm, so thankfully supper was quick…not particularly healthy, sodium-wise, but otherwise, not too bad.
This will probably be one of the very few times you’ll see a ‘recipe’ like this from me. I generally don’t do convenience foods or packages, but hey, whatever works, right?
- 1 package au jus mix
- 1 package brown gravy mix
- 1 package of deli sliced roast beef – the pack I used was just under 1lb
- 1 cup of shredded cheese or some cheese slices
- 1 package of sub buns or some other buns you like – we used some brioche burger buns because yum, brioche
Put the package of au jus and the package of brown gravy in a saucepan. The directions called for a cup of water for one and 2 cup of water for the other, so 3 cups total.
Mix ’em up – I used a whisk, because if I don’t, invariably there will be lumps in it. Also, use cold water so you don’t get lumps. Hot seems like a shortcut, but it really isn’t.
Heat up the mixture until it simmers and add in the roast beef.
Let them simmer together for a couple of minutes – get the roast beef hot.
Cut the buns, toast them if you want to (I didn’t), add some horseradish, mayonnaise, mustard or even garlic aioli and put some roast on the bun. Add some grated or sliced cheese if you feel so inclined. I used grated cheddar – grated melts better than sliced cheddar.
Get a small cup or bowl and pour some of the gravy/au jus mixture into it.
Cut your sandwich in half and go eat. I had mine with potato salad but you could be good and have it with actual salad….or really indulgent and have it with french fries, whatever works for you.
This took maybe 10 minutes to get together, so I’ll consider it a good compromise this evening.