Brown flour in a skillet until a light tan color (this cooks out the raw flour taste). Remove and set aside.
Clean skillet and spray with cooking oil spray and heat over moderate heat. Add shallots and saute 2 minutes. Add flour to 1/4 cup consomme and set aside. Whisk in sherry and consomme to sauteed shallots. Bring sauce to a bubble and whisk in flour consomme mixture and allow to simmer over low heat for several minutes.
To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls and place on a platter. Set 8 ramekins or cups with extra dipping sauce along side the sandwiches.
Per Serving (per slider): 194 Calories; 5g Fat (21.6% calories from fat); 2g Saturated Fat; 19g Protein; 19g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 897mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.
* COOKS NOTE: We used Boar's Head Londonport® Top Round Seasoned Roast Beef
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