
French dip baguette
https://www.coop.co.uk/recipes/french-dip-baguette
Mushrooms and onions star in this twist on a steak sandwich — served with a veggie gravy on the side
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 117g
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Ingredients
- 1 tbsp Co-op unsalted butter
- 15g Co-op plain flour
- 2 tsp tomato puree
- Pinch chilli powder
- 2 sprigs fresh thyme, or 1 tsp dried in 200ml hot vegetable stock
- 1 tbsp Co-op olive oil
- 1 red onion, sliced
- 175g mushrooms, sliced
- Handful fresh parsley, chopped, or 1 tsp dried
- 2 Co-op baguettes
- 50g Co-op Brie, sliced
Method
- To make the gravy, melt the butter in a small pan over a low heat
- Stir in 15g Co-op plain flour and cook for 1 minute
- Add tomato puree, chilli powder and the fresh thyme leaves
- Stir, then pour in the hot vegetable stock, stirring until smooth
- Use a whisk to beat out any lumps, then cover and keep warm
- For the sandwich, heat the olive oil in a large pan and gently cook the red onion and mushrooms for 10 mins over a low heat, stirring occasionally
- Increase the heat and cook until the onions and mushrooms start to caramelise, then add a handful fresh parsley, chopped, or 1 tsp dried
- Meanwhile, preheat the grill
- Slice the baguettes through the middle and toast, then spoon on the mushroom mixture
- Top with slices of brie and grill until golden
- Close the baguettes and serve with the gravy, for pouring