Today I chose beef and egg for both lunch and dinner.
For me, oozy egg yolk and melted butter make for a perfect sauce for beef.
Lunch was leftover beef short rib meat which had been cubed and heated in some gelatinous cooking liquor. It was improved with the addition of an egg fried in butter.
For tea I panfried a steak and then made it better, again, with an egg fried in butter.
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Gary that looks delicious! Do you season it with salt and pepper or do you have a sauce too?
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Hi Lorraine,
During the initial cooking in the slow cooker, I just use salt. When I reheat the cooked meat, I don’t need to season it more. Sometimes, I may use a little pepper, but I’ve not found it necessary.
The only sauce, is just the juices from the cooking plus a dash of cream and then the egg yolk which melds with the butter and meat juices.
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Yep, I am enjoying more eggs for breakfast and dinner these days.
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