To cook liquids alone or a combination of ingredients with liquid just under the boiling point (180° to 200°). The surface of the liquid will have some movement and there may be small bubbles around the side of pan.
I first tried this recipe in my junior high school home economics class some 20 years ago. As an adult, I wrote home for the recipe and have enjoyed it ever since!—Katie Dreibelbis, Santa Clara, California
This main dish combines canned vegetables and meat in a savory sauce. Cut into thin strips, the steak cooks quickly. When your family eats in shifts, skillet dishes like this are a breeze to warm up. Poultry lovers can substitute chicken for the beef.—Ruth Taylor, Greeneville, Tennessee