Thanks to Whisk's Friday post we'll be having French Dip sandwiches. I'll make salads and baked potato wedges as go-withs. Still trying to think of what seasonings I want to put on the potatoes...
O good. Thanks for sharing an answer to my own unstated question. I still have leftover au jus and was wondering how many days since I made it. I used a can of Campbell's soup beef broth, as I only wanted a small amount, cooked some onion Slices in butter until soft, added some smashed garlic for another minute or two, finished with a little worcestshire, a crank of pepper then add the broth to simmer....
Beautiful dinner, Steve!