While I do not use Prego, there are some REALLY good sauces in jars that you can use as a base and save yourself a lot of time. On my trips to the US I usually bring back 6 or so jars. First cook up the meat of preference with garlic and onions. Add tomato paste, the jar sauce. Then add fresh cut tomatoes, garlic, mushrooms, onions and like my Mom always did, add cut up salami pieces and a splash of some red wine. Simmer all day. Let cool. Heat up next day. my Mom always made the sauce the day before we were going to eat it.
I have to admit I do like mushrooms in my gravy as well.
The start of a hearty beef and Guinness stew
so you have followed my suggestion and chucked gravy on it to soften it up
You are in the south now, time you moved on from stews, pies and chips, you should be cooking couscous, tagines, salads, quinoa and quorn.
I'm on South Warwickshire/North Oxfordshire border, not fukkin Lebanon.
^^ what do you put in your search engine to find that?
Thought I'd been nabbed for a sec. Its stressful out there with all those miserable Southerners
My Beef tagine
Why is it wobbling you rum cnut?
Knife and fork the Norvern way round
Where's the fukkin gravy?
There are currently 4 users browsing this thread. (0 members and 4 guests)