This recipe is fairly easy since you use deli roast beef. It's also quite delicious -- just ask our Sunday afternoon armchair quarterbacks who chowed down in double time. These sandwiches are intended to be served open faced, but one of our qb's cut his in half and folded it over to make a pick-up sandwich.
Guy's Hot Roast Beef Sandwiches with Gravy and Horseradish Cheese Spread
Adapted from lanascooking.com
Rating: 10 out of 10
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2 Tbsp. Smart Balance buttery spread
1 large or 2 medium sweet onions, thinly sliced
salt and pepper to taste
2 Tbsp. chopped flat-leaf Italian parsley
2 Tbsp. all-purpose flour
1-1/2 cups low-sodium beef broth
1 lb. thick-sliced deli rare roast beef (approx. 1/8")
1 loaf Italian boule (crusty round loaf), sliced
In large, heavy skillet, melt the Smart Balance over medium-high heat. Add onions, salt and pepper. Cook till onions wilt and begin to caramelize, stirring often. When it looks like onions are getting a little sticky, cover pan, reduce heat to very low, and let the onions continue to cook down and caramelize for about 20 more minutes. The browner the onions are the browner your gravy will be, so let them really cook down well. Just be careful not to burn them. Caramelizing is not burning.
Take cover off when onions are caramelized and add 2 Tbsp. parsley; cook a few minutes longer. Sprinkle flour over onions and cook a few minutes to brown and cook the flour. Slowly add broth, whisking constantly till gravy is thickened and bubbling. Add roast beef to pan and lower heat. Stir the roast beef to coat it with gravy; cover pan; reduce heat to lowest setting.