Place all the ingredients in a 4 quart
sauce pan uncovered.
Not exact matches
Alternatively, you can place burritos in a 13x9 baking
pan, top with enchilada
sauce and cheese and bake
uncovered for 20 minutes in a 350 F oven, or until cheese is melted.
Heat caramel
sauce by putting
uncovered jar in a
sauce pan with water and heating to desired temperature.
- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the
pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then,
uncover the
pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the
sauce a bit thickened, stirring once or twice during that time.
Adjust heat to slow simmer and cook
uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the
sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.
Uncover the
pan and taste the
sauce.
Uncover the skillet and add the vinegar, soy
sauce, red peppers and tomatoes to the beef
pan and cook 2 to 3 more minutes.
Uncover the
pan and cook, stirring occasionally, until the greens are well coated in
sauce and as soft as you like them, adding more turkey broth if needed.
Add beef and
sauce to
pan and cook,
uncovered, until
sauce is simmering and beef is cooked through, about 2 to 3 minutes.