>>PLease stop rolling on the floor laughing, all of you.
you'll have to scoot aside - not enough room so I can roll over. been there, done that.
>>any way I can salvage it.
if you pour off all the liquid & refrigerate, the beef fats will solidify and you can pick that out. the vegetable fat will get goopy, probably won't solidify. let the remaining liquid come to room temp, the fat will rise to the top, skim it off.
save - temporarily - all the stuff you're picking out / skimming off - you may want to add a little bit of it back.
typically I brown the meat first - depending on what cut of meat you use, you'll get more or less fat - very lean cuts you may need to add some pan fat to get a good browning. once browned, remove the meat from the pan to a strainer (over a bowl) so any excess fats can drip off. I do not intend to "fully cook" the meat - using high heat for browning, I'm aiming for a dark crusty color over about 75% of the cubes - the meat will have ample time to cook through in the final stages.
reduce the pan heat, then sweat down / brown the onions, celery, leeks, [whatever] the veggies give up water when cooking - starting and/or completing - the process of "deglazing" of the pan - there where all the nice brown sugars and yummy meat bits get unstuck from the pan and meat flavor gets absorbed by the soft veggies.
if you have floured the meat - pay close attention as the veggies go in. there will be some flour left in the pan, and cooked in fat flour + water (from the veggies) makes a roux - it can get pasty and burn. add water based liquid as needed.
when the veggies are done, pour everything out of the pan into the strainer/colander and allow the excess fat to drain off.
at this point you should have a bowl of drained meat, a bowl of drained veggies, and a bowl of liquid which has both water and fat. there are special cups you can buy - the spout comes in at the bottom - that allows you to "pour off" the watery stuff from the bottom and leave the fat at the top. or - just use a soup ladle to skim off the fats floating on top. . .
if there's any goodie bits stuck to the pan, you can deglaze using the watery liquid and/or wine, put the whole dish back together - use all the watery stuff that has drained off the meat & veggies and as much of the fats as you like.
add back meat, cooked vegetables, potatoes, turnips, parsnips and what all, very low, very gentle simmer, covered, until done.
I did overlook a classic "kick" ingredient in my last: Worcestershire sauce!
you'll have to scoot aside - not enough room so I can roll over. been there, done that.
>>any way I can salvage it.
if you pour off all the liquid & refrigerate, the beef fats will solidify and you can pick that out. the vegetable fat will get goopy, probably won't solidify. let the remaining liquid come to room temp, the fat will rise to the top, skim it off.
save - temporarily - all the stuff you're picking out / skimming off - you may want to add a little bit of it back.
typically I brown the meat first - depending on what cut of meat you use, you'll get more or less fat - very lean cuts you may need to add some pan fat to get a good browning. once browned, remove the meat from the pan to a strainer (over a bowl) so any excess fats can drip off. I do not intend to "fully cook" the meat - using high heat for browning, I'm aiming for a dark crusty color over about 75% of the cubes - the meat will have ample time to cook through in the final stages.
reduce the pan heat, then sweat down / brown the onions, celery, leeks, [whatever] the veggies give up water when cooking - starting and/or completing - the process of "deglazing" of the pan - there where all the nice brown sugars and yummy meat bits get unstuck from the pan and meat flavor gets absorbed by the soft veggies.
if you have floured the meat - pay close attention as the veggies go in. there will be some flour left in the pan, and cooked in fat flour + water (from the veggies) makes a roux - it can get pasty and burn. add water based liquid as needed.
when the veggies are done, pour everything out of the pan into the strainer/colander and allow the excess fat to drain off.
at this point you should have a bowl of drained meat, a bowl of drained veggies, and a bowl of liquid which has both water and fat. there are special cups you can buy - the spout comes in at the bottom - that allows you to "pour off" the watery stuff from the bottom and leave the fat at the top. or - just use a soup ladle to skim off the fats floating on top. . .
if there's any goodie bits stuck to the pan, you can deglaze using the watery liquid and/or wine, put the whole dish back together - use all the watery stuff that has drained off the meat & veggies and as much of the fats as you like.
add back meat, cooked vegetables, potatoes, turnips, parsnips and what all, very low, very gentle simmer, covered, until done.
I did overlook a classic "kick" ingredient in my last: Worcestershire sauce!
