French Dip Sandwiches

I love this recipe for French dip sandwiches!  I love how the toasted bun, onions and Swiss cheese compliment the juicy tender beef. 
I put this in the oven while I went to church on Sunday.  When I walked up the steps to the door I could smell the amazing aroma seeping from the cracks around the door and  I thought,
(As my husband always says) 
"please let that smell be coming from my house!"

1 (3-4lb.) beef chuck or rump roast

2-3 Tbs. oil

3 cups water


2 onions, sliced

2 Tbs. butter

2 cups water

½ cup soy sauce, low sodium

1 pkg. dry onion soup mix

2 cloves garlic, minced

1 tsp. browning sauce (Kitchen Bouquet)

8 Bakery French rolls 

1/2-1 lb. Sliced Swiss cheese

Heat oil over medium high heat.  Brown roast in oil on all sides in the pot you are going to roast it in.  

Remove from heat and add 3 cups water

In a large fry pan or skillet melt butter, add onions and cook until onions are tender. 

  
Remove from heat.  Add 2 cups water, soy sauce, onion soup mix, garlic and browning sauce to onion mixture.  

Stir together until well blended and pour over roast. 

Place lid on pot, place in oven and bake at 325 degrees 
for 3 1/2-4 hours or until the roast is very tender. 

Remove pot from oven and skim the clear fat drippings from the top.  You can do this with a large spoon.  Shred the roast with a fork.  I like to leave mine a little chunky so I have bigger pieces of meat but you do it the way you prefer it!

 You can see the difference between the clear fat drippings and the dark juices you want to keep in the pot.  it's OK if you remove a little of the dark juices, it's kind of hard not to.

  Cut open French rolls and butter both sides.  Place under the broiler to lightly toast.  sometimes they get a little more toasted but that's ok! 

Watch the rolls very careful so you don't burn them...
unless you like it that way!  

Place the amount of meat you desire on one side, then place as much cheese as you want on both sides.  

Place under broiler again until cheese is melted.  Watch carefully.  

I like to cut the sandwich in half to handle easier. Place juices from the pot in small individual bowls and enjoy dipping your roast beef sandwich in it!  You can serve with chips and 
sliced carrots and celery.

  

If you need more juice, just prepare a pkg. of au jus following directions on package. 

© Nancy Rappleye 2012

Turkey Enchiladas

  You don't have to cook a whole turkey for this dish.  I baked 3 turkey legs and had more than enough meat to make this recipe.  Turkey legs are affordable and the meat is moist. Just place them in a heavy pot with a lid, pour 1 can of chicken broth in the bottom, throw half a chunked onion in and season with salt and pepper.  Cover and bake for 2 to 2 1/2 hours at 325 degrees.   
Let cool and remove meat from bones.  

Filling
2 ½ cup cooked turkey, cubed

 ½ cup sour cream

1½ tsp. taco seasoning

½ can (10 3/4 oz.) cream of mushroom soup

1 cup shredded cheddar cheese

½ cup onion, chopped

½ cup salsa

1 can (2.25 oz.) sliced black olives, drained

10 (8-inch) flour tortillas


Topping
1 cup sour cream
½ can cream of mushroom soup 
The rest of the package of taco seasoning
½ cup shredded cheddar cheese


For filling:

Combine first 8 ingredients together.  

Lets chat about these onions... they will still be a bit crunchy in this dish because they don't really have enough time to cook and become soft.  If you don't like them that way, saute them in a little butter or olive oil before you add them into the filling.

Mix until well blended

Place a generous 1/3 cup filling on each tortilla and roll up placing seam side down  in a 9x13 baking pan.  

For topping:
 Combine the four ingredients together and 
spread over the enchiladas. 

 Cover with foil and bake at 350 for 30-40 minutes or until cheese is melted and sauce is bubbling.

When done, remove from oven and add  little more cheese to the top if you like.  Serve with toppings of your choice.

This recipe I think would work well with chicken or pork too.  
Don't be afraid to add your own twist with the things 
you or your family love!

© Nancy Rappleye 2012