This is what I do. This is a little tricky at first and may take
many tries and some experimentation to get it perfect. It took me many
tries to perfect it.
First, (lightly) spray a frying pan with cooking spray (optional). (I use Spartan brand because there is no fat of any kind, calories, cholesterol, or sodium. It’s the healthiest I have found so far). Place the meat (Steak, pork steak, pork chops, etc) in the frying pan and turn it on high heat. Pour 8oz of water into the pan. Season the meat as you like and place a lid over the pan. (I use a large silver frying pan with a blue glass lid that is fairly tight to hold the heat and steam inside). Let it “boil” for about 3 to 5 minutes. (Honestly, I am not sure about the exact timing, because I have never timed it. I would just look at the meat and turn it over when it looks ready. I don’t know how else to put it into words). Remove the lid, flip the meat over, and replace the lid, for another 3 to 5 minutes. After this time remove the lid for good. (With the lid, the water evaporated but was quickly replaced right back to where it started from). Now without the lid the water will boil out. (Pay close attention to this… you don’t want to burn the future gravy this will make). After a few minutes the liquid, will start to thicken up. At this time, turn the heat down to medium. Take a flat steel or plastic spatula and press down on the meat. Let all the water evaporate and yes this will turn the bottom of your pan brown (but try not to burn it). (You may want to turn the heat up a little here). Flip the meat over a couple times to brown both sides of the meat like you normally would. Once the meat is to your liking, remove it and place it on a plate.
Now for the gravy
You can do this one of two ways, with or without potatoes.
First, I’ll do the no taters because it’s the quickest.
After you remove the meat, stir in about 3 oz of water into the plan. Take the spatula lightly and carefully scrape the brown off the bottom of the pan. Stir it up and let some of the water boil out. When it starts to thicken, remove from heat and keep stirring. Place it into a gravy bowl.
Gravy with Potatoes
Peel and slice potatoes and place them in the pan after removing the meat. (It’s best to have to potatoes peeled and sliced beforehand when planning to use potatoes to save time). You can do this right in the frying pan or you can do this in a sauce pan. (I use the sauce pan method with the large chunks of potatoes). Add the water to the potatoes and “boil” like you would normally boil potatoes, but pay close attention as to not burn the gravy. Exact timing is difficult to judge based on the size of the pan, the amount of water, and the thickness of the potatoes. Use your best judgment. Cooking the potatoes as you make the gravy absorbs the gravy and the meat flavor making the taters taste like they have been in the crock-pot all day. Great flavor, that didn’t take all day.
Remember, it may take some time to get it the way you want, so don’t despair if it doesn’t come out the way you want it to the first time. But, I promise you, once you get it, it is so good and so much healthier. This is my experimental recipe and it took me many tries to get it right. There is no added fat, lard, butter, margarine, grease, etc.
What happens, is the natural oils from the meat gets cooked out of the meat and into the water. Then, the water boils out and the meat cooks in its own oils and juices, making the meal healthier than adding all the butter, fat, lard, or grease.
First, (lightly) spray a frying pan with cooking spray (optional). (I use Spartan brand because there is no fat of any kind, calories, cholesterol, or sodium. It’s the healthiest I have found so far). Place the meat (Steak, pork steak, pork chops, etc) in the frying pan and turn it on high heat. Pour 8oz of water into the pan. Season the meat as you like and place a lid over the pan. (I use a large silver frying pan with a blue glass lid that is fairly tight to hold the heat and steam inside). Let it “boil” for about 3 to 5 minutes. (Honestly, I am not sure about the exact timing, because I have never timed it. I would just look at the meat and turn it over when it looks ready. I don’t know how else to put it into words). Remove the lid, flip the meat over, and replace the lid, for another 3 to 5 minutes. After this time remove the lid for good. (With the lid, the water evaporated but was quickly replaced right back to where it started from). Now without the lid the water will boil out. (Pay close attention to this… you don’t want to burn the future gravy this will make). After a few minutes the liquid, will start to thicken up. At this time, turn the heat down to medium. Take a flat steel or plastic spatula and press down on the meat. Let all the water evaporate and yes this will turn the bottom of your pan brown (but try not to burn it). (You may want to turn the heat up a little here). Flip the meat over a couple times to brown both sides of the meat like you normally would. Once the meat is to your liking, remove it and place it on a plate.
Now for the gravy
You can do this one of two ways, with or without potatoes.
First, I’ll do the no taters because it’s the quickest.
After you remove the meat, stir in about 3 oz of water into the plan. Take the spatula lightly and carefully scrape the brown off the bottom of the pan. Stir it up and let some of the water boil out. When it starts to thicken, remove from heat and keep stirring. Place it into a gravy bowl.
Gravy with Potatoes
Peel and slice potatoes and place them in the pan after removing the meat. (It’s best to have to potatoes peeled and sliced beforehand when planning to use potatoes to save time). You can do this right in the frying pan or you can do this in a sauce pan. (I use the sauce pan method with the large chunks of potatoes). Add the water to the potatoes and “boil” like you would normally boil potatoes, but pay close attention as to not burn the gravy. Exact timing is difficult to judge based on the size of the pan, the amount of water, and the thickness of the potatoes. Use your best judgment. Cooking the potatoes as you make the gravy absorbs the gravy and the meat flavor making the taters taste like they have been in the crock-pot all day. Great flavor, that didn’t take all day.
Remember, it may take some time to get it the way you want, so don’t despair if it doesn’t come out the way you want it to the first time. But, I promise you, once you get it, it is so good and so much healthier. This is my experimental recipe and it took me many tries to get it right. There is no added fat, lard, butter, margarine, grease, etc.
What happens, is the natural oils from the meat gets cooked out of the meat and into the water. Then, the water boils out and the meat cooks in its own oils and juices, making the meal healthier than adding all the butter, fat, lard, or grease.
Comments
Post a Comment