Although browning the meat on the stove top still develops the best flavor, this high-heat oven "browning" was a great compromise, and much less messy. Thanks for sharing this technique. The instructions didn't call for it, but I covered my pan during the first 30 minutes to prevent splatters in my oven. Next time, I will probably add the salt to the flour so that the fond (browned bits) have more flavor. The recipe can easily be adjusted for whatever vegetables you have on hand/in the freezer.
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Although browning the meat on the stove top still develops the best flavor, this high-heat...