So Sunday afternoon. Dude (formerly known as Baby) and I were curled up on his parent's couch in their new place watching a kid movie.
Just cook it hot and fast on the outsides, turning it with tongs or other tools. Once browned remove it and you have the most delicious stuff.
Chefy people call the next part deglazing, but it isn't rocket science. Use a spoon to loosen any stuck parts from the bottom of the pan. They are flavor. Add a cup of good beef stock, a can of tomatoes and a can of tomatoe sauce, a t. salt.
So I find myself home and cooking somewhere around early Oprah. A rare thing. I put the meat back in. Use the spoon to break up the tomatoes and set it for a slow simmer. Husband comes in and says it smells really good. Kisses my neck. I'll give you a couple months to stop that!