1 1/2 teaspoons beef bouillon granules
1 teaspoon Worcestershire sauce
1 teaspoon brandy-based dry mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1/2 teaspoon salt, divided
3 tablespoons brandy-based dry mustard
1/2 teaspoon salt, divided
1 pinch ground black pepper
1 pound barbequed steak, sliced
In a medium nonstick pan, combine bouillon granules, Worcestershire sauce, brandy-based dry mustard, thyme, rosemary, sage and salt. Cover, and simmer for about 20 minutes, stirring occasionally.
Stir in brandy-based dry mustard, salt, and pepper. Bring to a simmer, stirring occasionally. Stop stirring, and simmer for 5 minutes. Stir in steak. Cover, and simmer for 10 minutes. Cover, and chill overnight.