Food - Making food tasty without processed sauces

Make your own instant pan sauce or gravy.

This works with any meat, such as chicken, beef, pork. You can use ground meat or cut meat into slices.

In a large stainless steel or cast iron skillet, drizzle the bottom with olive oil and heat on medium to high heat. Don't try to stir the meat too soon. You want a nice crust. Once there crust forms, the meat can be easily turned. If you try too soon, it may stick more, but that's ok. Once the meat is browned you can remove it or leave it in the pan.

I'm a lazy cook, so I often leave the meat in the pan to make a one pan meal better than hamburger helper.

Once the meat is browned, deglaze the pan with about a cup of water or wine if no issues with alcohol. It may sizzle and steam up so be careful when adding the water. Scrape up the bits of meat and add any herbs you like, such as oregano, thyme, ground coriander, turmeric, ginger, cumin, cinnamon, cayenne, etc.  You can experiment with them to combine for different flavor combinations. I love using different blends to change up the  dish. More on that in another post, but a personal favorite to try is, paprika, ground coriander, garlic and black pepper. Salt to taste.

Simmer until the amount reduces and it thickens, usually about 5 minutes. To finish add a pat of butter and stir in until melted. This just gives it a nice flavor, but if you are watching fat or dairy it can be left out.

If you can tolerate onion or garlic these can add a lot of flavor. I can't eat onions so I use a little garlic.

You can serve the meat with the sauce and serve with favorite veggies or a salad. Or make a one Pan meal or pasta meal.

For one pan meal have all your veggies cut and ready to add before you start browning the meat. Works well for carrots, potatoes, zucchini, celery, broccoli, green beans, peppers, onions, mushrooms, peas in any combination. Once you deglaze the pan add your veggie choices. You may need to add more water. Cover the pan and let simmer until the veggies are to your desired cooked level. (If using frozen peas add at the end) Some like their veggies soft or slightly crisp. Dense veggies like carrots and potatoes take longer to cook but should be cooked through within 5-10 minutes of simmering.

After simmering, you should have less liquid. It may be thickened enough at this point, so all the ingredients are coated.

If not, there are several ways to thicken and make a gravy,
You can add about a teaspoon of cornstarch to 1/4 cup cold water, then add into the pan liquid slowly while stirring. The pan liquid needs to be hot for the sauce to thicken. The more you add the thicker the sauce will be.
You can add in sour cream or cream cheese to thicken if no dairy issues.
For a non dairy alternative, You can stir in a couple spoonfuls of instant mashed potatoes. Don't add too much or you just make mashed potatoes.

If you want a pasta meal, after deglazing when you add the veggies add extra water 1-2 cups and about 1 cup of pasta. The pasta will soak up the water and thicken the sauce.