Hot Roast Beef Sandwiches

This entree is on almost every Midwestern small-town cafe menu - my husband says it's often not as good as this recipe. This is one of our favorite ways to serve home-canned beef, especially slices. I keep the consommé on hand just for beef dishes; it makes rich, tasty gravy when you don’t have drippings– condensed onion soup works too, for a different flavor. I occasionally use home-canned potatoes to mash or use portions of Freezer Mashed Potatoes instead of fresh ones to make the meal even quicker. If you serve canned or cooked carrots with this meal, use the carrot juice instead of water in the gravy - it gives additional rich taste.
Hot Roast Beef Sandwiches

2 pints Home Canned Beef Slices or 3 1/2 cups sliced cooked beef roast
6 slices Bread (or 12 slices if you want 2-slice sandwiches)
6 servings Mashed Potatoes
1 can Consommé, Condensed
3 tablespoons Cornstarch
Combine cornstarch and 1/2 cup cold broth in small jar; shake to blend well (can be stirred together in measuring cup).
Combine consommé and broth from canned beef to make 2 cups, add water if needed. Heat in a 2 quart saucepan. Add roast beef, let simmer until beef is warm. Add well-combined water/cornstarch mixture and simmer over medium heat until gravy is thickened and clear.
Serve beef over slice of bread; top with additional slice of bread if desired. Serve mashed potatoes on the side. Ladle gravy over sandwiches and potatoes. Serve immediately.
Good sides include cooked vegetables like carrots, or coleslaw or other salads.