Ingredients
- 1 Tbsp olive oil
- 1 shallot or scallion, chopped
- 1 Tbsp all-purpose flour
- 3 Tbsp dry sherry (optional)
- 2 10.5-oz. cans beef consomme soup
- 1 10-oz. bag romaine salad blend
- 1/3 c. light balsamic vinaigrette salad dressing
- Black pepper, to taste
- 4 whole-grain rolls, split
- 1 lb. thinly sliced lean roast beef
- 1 tsp McCormick Montreal Steak Seasoning
- 8 cherry peppers (optional)
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Cooking Instructions
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1.
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Use a large skillet over medium heat to warm up the olive oil for 1 minute. Add the shallots or scallions and saute for 2 minutes. Add the flour and saute another 2 minutes. Whisk in the sherry if desired and cook for 3 minutes.
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2.
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Continue to whisk briskly while adding the consumme soup. Use high heat to bring to a boil, then reduce the heat to low and simmer.
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3.
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Place salad greens in a large bowl and drizzle with the vinaigrette. Toss to coat evenly and season with black pepper to taste. Hold the salad in the refrigerator until ready to serve.
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4.
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Place the roast beef into the consumme mixture so it may heat briefly while you prepare the serving dishes.
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5.
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Divide the salad into 4 portions and serve on a small plate or in a bowl.
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6.
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Each sandwich will need a regular size plate and a small bowl appropriate sized for dipping. Place a sliced whole-wheat roll on each plate.
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7.
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Using tongs, place 1/4 of the warm moist beef onto each roll. Sprinkle with the steak seasoning. Equally divide the consumme mixture into the four dipping bowls. Each plate gets two cherry peppers if desired.
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