@freiheit That's basically what I do already, except I usually have it cook in some beer or wine, makes easier as I don't have to fuss around with stirring it (guess it's no longer "sauteing" then if I understand the term correctly, but it works). I tend to vary the meat, the vegetables and the alcohol, but after around 6 months of mostly stuff like that I'm getting a bit tired of it. Thanks, though, at least now I know I'm doing something right. :)