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How to Improvise:
10 years ago
The Materials:
1. Stringy, slightly ravaged left over steak, purloined from parents' fridge, because it was probably going to just be left to go bad anyway.
2. Frozen broccoli, one large fresh carrot, several tiny cloves from a fading remnant of a garlic cluster.
3. Left over Chinese take-out (beef and scallops) with most of the best bits already eaten.
4. A coupled servings of left over creamed peas that came out too thick originally and were thusly snubbed for days.
5. A container and a half of overly dry rice that accompanied the aforementioned Chinese food.
6. Bacon grease, flour, soy sauce, Worcestershire sauce, sweet chili sauce and toasted sesame seeds.
The Execution:
Chop carrot and dice garlic and saute with broccoli in bacon grease in skillet. Slice steak and add to vegetables once they are tender. Continue to cook until thoroughly heated, adding slightly more bacon grease because meat looks "dry". Empty skillet on to plate. Now add more bacon grease. Once hot, add flour, and cook until brown. Though never brown enough because you're a timid and impatient cook when it comes to roux. Add soy, Worcestershire sauce and as much water as needed to make gravy. Realize that beef broth would have been better in retrospect but you didn't have any and also that this is the one time you, the queen of "gravy pudding" wish she'd made more roux, but continue. When adequately thick and bubbling, add creamed peas. Mix and heat thoroughly. Well that looks better. Taste; add more soy and Worcestershire. Let bubble for a few seconds then add in left over Chinese. Another brief bubble and then add in steak and veggies. Good, good. Looks like stew. Let's add that sweet pepper sauce. Yes, nice flavor. Now we add the rice. Boy we weren't kidding when we said it was dry. Add more water, soy and Worcester, sesame seeds. Allow to simmer briefly. Yes. Good. Dinner. Nom.
1. Stringy, slightly ravaged left over steak, purloined from parents' fridge, because it was probably going to just be left to go bad anyway.
2. Frozen broccoli, one large fresh carrot, several tiny cloves from a fading remnant of a garlic cluster.
3. Left over Chinese take-out (beef and scallops) with most of the best bits already eaten.
4. A coupled servings of left over creamed peas that came out too thick originally and were thusly snubbed for days.
5. A container and a half of overly dry rice that accompanied the aforementioned Chinese food.
6. Bacon grease, flour, soy sauce, Worcestershire sauce, sweet chili sauce and toasted sesame seeds.
The Execution:
Chop carrot and dice garlic and saute with broccoli in bacon grease in skillet. Slice steak and add to vegetables once they are tender. Continue to cook until thoroughly heated, adding slightly more bacon grease because meat looks "dry". Empty skillet on to plate. Now add more bacon grease. Once hot, add flour, and cook until brown. Though never brown enough because you're a timid and impatient cook when it comes to roux. Add soy, Worcestershire sauce and as much water as needed to make gravy. Realize that beef broth would have been better in retrospect but you didn't have any and also that this is the one time you, the queen of "gravy pudding" wish she'd made more roux, but continue. When adequately thick and bubbling, add creamed peas. Mix and heat thoroughly. Well that looks better. Taste; add more soy and Worcestershire. Let bubble for a few seconds then add in left over Chinese. Another brief bubble and then add in steak and veggies. Good, good. Looks like stew. Let's add that sweet pepper sauce. Yes, nice flavor. Now we add the rice. Boy we weren't kidding when we said it was dry. Add more water, soy and Worcester, sesame seeds. Allow to simmer briefly. Yes. Good. Dinner. Nom.
