INGREDIENTS
3 tbsp
vegetable oil
1
large onion, thinly sliced
Kosher salt
6
medium shallots, thinly sliced
2
bunches scallions, chopped (white and green parts separated)
1 1/2 cups
sour cream
1 cup
mayo
2
teas white wine vinegar
2
teas Worcestershire sauce
6 cloves
garlic
Kosher salt
1
teas extra-virgin olive oil
1/2
teas celery salt
cayenne pepper
Freshly ground black pepper
1
3-to-4 lb beef eye round roast
4 cups
low-sodium beef broth, divided
3/4 cup
water
2
stalks celery, roughly chopped
1
small onion, roughly chopped
3
sprigs parsley
2 tbsp
unsalted butter
2 tbsp
all-purpose flour
2
teas dry sherry
6
6-inch Italian rolls, split and lightly toasted