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Simmered Meat and Potatoes (with my family's "Golden Ratio")
Simmered Meat and Potatoes (with my family's "Golden Ratio")

Before you jump to Simmered Meat and Potatoes (with my family's "Golden Ratio") recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.

Almost every single article about reducing your weight and getting healthy informs readers to avoid drive through windows like the plague and to perform all of their own cooking. This is literally very true. From time to time, though, the last thing you choose is to have to make a meal from scratch. Sometimes almost all you desperately want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by shame about slipping on your diet. You can do this because many of the popular joints are now advertising “healthy” menu alternatives to keep their businesses up. Here is how to eat healthy and balanced when you reach the drive through.

Visit a drive through for a place that has made it a practice to provide healthier options to people. For example, Arby’s does not serve hamburgers. Instead, your choices include things like roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has served hamburgers for decades, in addition they have quite a few other healthy options like salads, baked potatoes and chili. Not every thing is McDonalds using its deep fried chicken parts and also other terribly unfit items.

Basic logic states that the simplest way to lose fat and get healthy is to ban fast food from your diet entirely. Most of the time this is a good plan but if you make good choices, there is not any reason you can’t visit your drive through once in a while. Sometimes the thing you need most is just to have someone else do the cooking. If you decide on healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to simmered meat and potatoes (with my family's "golden ratio") recipe. To cook simmered meat and potatoes (with my family's "golden ratio") you need 11 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to cook Simmered Meat and Potatoes (with my family's "Golden Ratio"):
  1. Take 100 grams Thin-sliced beef (pork or chicken also OK)
  2. Prepare 2 large Potatoes
  3. Use 1/2 to 2/3 of a large one Onion
  4. Get 1 tbsp Sugar…A
  5. Get 1 tbsp Soy sauce…A
  6. Prepare 1 tbsp Sake…A
  7. Use 400 ml Dashi stock (It's OK to use instant dashi granules mixed with water at about the same strength you'd use in miso soup)
  8. Use 1 tbsp Sugar…B
  9. Prepare 1 tbsp Mirin…B
  10. Provide 1 tbsp Soy sauce…B
  11. Take 2/3 to 1 tablespoon Soy sauce…C
Instructions to make Simmered Meat and Potatoes (with my family's "Golden Ratio"):
  1. Cut the beef into reasonable bite-size pieces. Cut the onion into wedges about 1.5 to 2 cm thick. Chop the potato into 3-4 cm chunks.
  2. Spread just a little vegetable oil (even better if you use suet) in a non-stick pan over medium-high heat, and brown the beef in it.
  3. Once the beef has browned, add in the onions and potatoes and stir-fry them together.
  4. Once the oil has coated all the ingredients a bit, add the A seasonings, and stir-fry / simmer. Stir continually so that the items don't stick or burn, continuing until the ingredients have blended well and started to absorb the colors of the seasonings.
  5. Add the B ingredients and turn the heat up to high to bring it to a boil.
  6. Once the pot boils, cover the ingredients with an otoshibuta / drop lid (this is a must) that sits right on top of the ingredients inside the pot, and turn the heat down to medium-low. Simmer like this for about 20 minutes.
  7. Be careful not to let the pot boil too briskly. Set the heat so that the simmering liquid just gently bubbles through the holes in the otoshibuta.
  8. After 20 minutes, turn the heat down to the lowest setting, and take out a larger of the potato chunks to check its softness. The flavor will still be weak at this point.
  9. If the potato still seems too firm, put the otoshibuta back on, turn the heat back up, and simmer for 3 more minutes. If the potatoes seem tender after this, remove the otoshibuta and drizzle in the C seasonings.
  10. Turn the heat up to high, and boil for about a minute, gently swirling the pot occasionally to keep the potatoes from falling apart.
  11. You could just eat the nikujaga as it is at the end of Step 10, but I recommend putting a lid on the pan and letting the contents cool for a bit (this also allows the potatoes to absorb even more flavor), and then it's done.
  12. When you're ready to serve the nikujaga, warm it up carefully so that the potatoes don't fall apart, and then serve into bowls.
  13. Rather than keeping the potatoes completely smooth and intact, it deliciouos when the potatoes are dense and floury.
  14. This is a simple recipe that makes for a really flavorful, very delicious nikujaga.
  15. Try to make this when you have plenty of time and can let the nikujaga cool down and really absorb the flavors before eating.
  16. If you want to add in shirataki noodles, do so between Steps 6 and 8.
  17. There is also a recipe for "Waterless Nikujaga" made in a Staub cocotte ronde (a round thick-bottomed cat iron pot) at. Please have a look! - - https://cookpad.com/us/recipes/150645-waterless-nikujaga-simmered-meat-and-potatoes-in-a-staub-cocotte

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