Recipe information
Yield
serves 2. serving size: 2 thin slices of beef on 2 slices of bread.
Ingredients
Cooked prime rib (page 12)
2 cups beef stock
1 1/2 tablespoons cornstarch
Salt and pepper
4 thin slices sandwich bread
2 tablespoons coleslaw (optional)
Preparation
Step 1
Remove the meat from the refrigerator and slice into 4 thin slices about 1 ounce each. Return the remaining meat to the refrigerator.
Step 2
Prepare the gravy: Combine the beef stock and cornstarch in a bowl. Add salt and pepper to taste.
Step 3
Pour the gravy into a skillet and add the sliced meat. Heat the meat in the gravy over low heat for 10 minutes.
Step 4
On each of two plates, place 2 thin slices of sandwich bread. Place 1 tablespoon of gravy on each slice. Place one slice of beef on each of the 4 slices of bread. Cover with 1 to 2 more tablespoons of hot gravy.
Step 5
Serve with coleslaw on the side, if desired.
