Jus for French Dip Beef Sandwiches

Developed December, 2015. Beef, tomato paste, and mushroom powder all contribute beefy flavor to this jus. A robust sandwich piled high with deli roast beef on crusty French bread makes a quick, satisfying economical meal.

1 oz deli roast beef, finely minced
2 t vegetable oil
1 T tomato paste
1/2 c dry red wine
1/2 t minced garlic
2 c hot water
3 T beef base (Better Than Bouillon™ Reduced Sodium is good)
1 t sugar
1/2 t salt
1 T porcini mushroom powder (purchased online or prepared from dry porcini)
2 T tapioca or corn starch dispersed in 2 T of water

In a two-quart saucepan, heat the oil to a shimmer and add the minced beef. Sauté until well browned. Stir in the tomato paste, and after a minute, add the garlic, and 30 seconds later, stir in the wine. Boil until half the liquid is lost. Stir in the hot water, beef base, sugar, salt and porcini powder. Cover and simmer 15 minutes, with occasional stirring. Stir in the starch suspension, and stir until thickened. Rewarm the beef slices in the hot jus before loading the sandwiches. Serves 4. 
Suggested sides: cabbage salad or freshly pickled onion-cucumber salad.