Open-Faced Sliced Beef Sandwiches - prime

Method

• Remove the meat from the refrigerator and slice into 4 thin slices about 1 ounce each.
• Return the remaining meat to the refrigerator.
• Prepare the gravy: Combine the beef stock and cornstarch in a bowl.
• Add salt and pepper to taste.
• Pour the gravy into a skillet and add the sliced meat.
• Heat the meat in the gravy over low heat for 10 minutes.
• 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.
• Serve with coleslaw on the side, if desired.