When the pasta was done and bowled I scooped the meat mixture on top, mix to coat well it up and then being raised by my dad squirted some ketchup on it. In the meantime I had a plan I was going to freeze a lot of the meat mixture for a quick easy future bachelor meal so instead of cooking the one pound of elbow pasta I only cooked up 1 cup. I then added the spices, tomatoes and sauce mixing well and brought to simmer then stirred occasionally. Mine was 90% lean so there was very little fat render if you used 80% or lower then drain the fat out. I had already added the pepper and celery and by the time the meat had browned they were limp but still had a little bite to them. I used to immediately start to chop up the meat. this did as I read kept the meat moister. I flatten the burger out and place on the preheated pan on high with a little oil and browned on that side for a few minutes over medium, turning down the heat to medium as soon as it hit the hot pan.įlipped it and then started to break up into smaller chunks. I tired something I read on browning the burger and I have to say I think it worked.
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