Despite the name, sandwiches were invented in America, and more specifically in Los Angeles, California. In which institution and when what circumstances they were invented still remains subject of controversy. In France, the dish is almost unknown, and the mention of the country in the name is probably related to that used in sandwiches kind of bread. To get a fried meat crust and sauce, you can set the temperature in the oven for the first ten minutes 260 ° C, and then reduce to 150 for the remaining cooking time. Such the crust is needed so that the sandwich does not get soaked too quickly, it is dipped in beef broth before being sent to рот. 
Time: 2 час. 10min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 french buns
- 900 gr. beef from the upper thigh
- 1 small onion, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 stalk of celery, coarsely chopped
- 1 small leek, only white and light green parts, coarsely chopped
- 2 cloves of garlic, chopped
- 1 sprig of fresh thyme
- 1/4 tsp dried sage
- 1/4 tsp dried oregano
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 2 tbsp. rich chicken broth
- Mustard Sauce, Served
Recipes with similar ingredients: fancy bun, beef, celery, carrots, leeks, thyme, sage, oregano, nutmeg nut, allspice, clove
Recipe preparation:
- Preheat the oven to 150 ° C. Combine the chopped vegetables, garlic and thyme in a large baking dish. Grate beef dried herbs and spices. Sprinkle generously with salt and pepper. Place the beef on the vegetables with the fat side up and bake until as long as the thermometer stuck in the thickest part of the meat is not will register 54 degrees, about 45 minutes. Take the meat out tightly cover with foil and set aside for 30 minutes.
- While the meat is cooling, place a baking dish on the stove and cook vegetables in it over high heat until they are browned (but not burn), and the liquid will not evaporate. Drain excess fat. Add broth into a container, scrape the fried pieces with a wooden spoon, stuck to the bottom. Transfer liquid and vegetables to a medium saucepan and bring to a boil. Reduce heat to low and cook until until the amount of liquid is reduced by half, approximately 30 min Strain the sauce and season with salt and pepper. Support in warm condition.
- Trim excess fat from beef and cut it into thin slices. Buns cut horizontally in half. Preheat them in the oven. Dip the bottom half of each bun in the sauce. Lay on top some beef. Dip the upper halves of the cut buns side in the sauce and cover them with meat. Serve with mustard the sauce.
