Most meats can be browned without adding additional oil to the pan since they have a little fat in the meat itself. If it is extra lean, a spraying of cooking spray is all that is needed. When making soups, I brown the meat in the pan I make the soup in so I don't have to wash an additional pan. Brown meat and onions and then add the liquid and the rest of the ingredients.
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A great tasty substitute for oil when doing stir fry or browning meat
My husband likes to take 1/2 to 1 whole onion and slowly cook it until it is translucent and there is a good amount of fluid. We like to use his "onion juice" for stir-fry and for browing meat. It tastes great and adds no fat!
To cut your cooking time in half, pre-brown your lean ground beef, ground turkey and/or saugage. Brown meat beforehand (drain) and freeze the unused portions in a freezer safe container. When it is needed in your recipe all you have to do is thaw it out and add to your dish. Simple & Quick. Belinda4
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