Hot Roast Beef Sandwich

Ingredients

• 1 pound cold roast beef
• Hide ingredients for 1 ½ to 2 cups Quick Brown Sauce 1 1 ½ to 2 cups Quick Brown Sauce (opens in new tab) 1 ½ to 2 cups Quick Brown Sauce
  • 4 tablespoons (½ stick) butter
  • 2 large onions, finely chopped
  • 2 tablespoons sugar
  • (2 tablespoons tomato paste)
  • ½ cup dry red or white wine
  • ¼ cup porcini mushroom powder or 1 ounce dried porcini mushrooms, finely ground
  • ½ teaspoon dried thyme
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 tablespoons port
  • ¼ teaspoon black pepper
  • (Salt to taste)
  • (1 tablespoon butter)

  Sub-recipe steps

  1. Melt in a large wide saucepan over medium-high heat: 4 tablespoons (½ stick) butter
  2. Add and cook, stirring, until well browned, about 10 minutes: 2 large onions, finely chopped
  3. Reduce the heat to medium and add: 2 tablespoons sugar; (2 tablespoons tomato paste)
  4. Cook, stirring, until the sugar and tomato paste, if using, are deeply browned (do not burn them). Carefully whisk in: ½ cup dry red or white wine
  5. Bring to a boil and boil until reduced by half, 2 to 3 minutes. Whisk in: 6 ½ cups Brown Beef Stock, Brown Poultry Stock, or Mushroom Stock I; ¼ cup porcini mushroom powder or 1 ounce dried porcini mushrooms, finely ground; ½ teaspoon dried thyme
  6. Bring to a rolling boil over high heat and boil for 4 minutes. Strain through a fine-mesh sieve into a heatproof bowl and set aside. Melt in the same saucepan over medium heat: 3 tablespoons butter
  7. Whisk in and cook, stirring, until the roux is walnut brown, 5 to 8 minutes: ¼ cup all-purpose flour
  8. Whisk in the strained stock along with: 2 tablespoons port; ¼ teaspoon black pepper
  9. Bring to a boil, whisking, and simmer briskly until it is the consistency of heavy cream, 15 to 20 minutes. Strain again, if desired, and if using as is, blend in: (Salt to taste); (1 tablespoon butter)
• 1 tablespoon finely minced dill pickle or ½ cup pitted and chopped green olives
• 8 slices white or dark bread
• 2 tablespoons butter
• ¼ teaspoon prepared mustard or 1 teaspoon prepared horseradish, drained