FRICASSEE OF BEEF RECIPE - (4.1/5)
Provided by rrxing
Number Of Ingredients 10
Steps:
- Season meat well with salt and pepper. Dredge in flour and shake off. In a large skillet with a tight-fitting lid, melt butter. Add beef and brown on all sides. Add onions, carrots, and broth and bring to a boil. Cover, reduce heat to low, and simmer for 1 hour. Remove lid and add halved Brussels sprouts. Increase heat to medium-high and bring to a boil. Stir in sauce mix and simmer for 3 minutes, or until sauce thickens. If sauce becomes too thick, thin with a little water. Meanwhile, microwave potatoes according to package directions. Serve hot beef and vegetables over heated mashed potatoes.
MEXICAN BEEF FRICASSEE
This beef fricassee is delicious and creamy with just a little kick. Don't forget to use the sour cream which gives it a smooth and cool finish!
Provided by Chouny
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In large skillet, heat olive oil over high heat, add diced potatoes and fry until golden.
- Add onions fry for two more minutes, add ground beef fry until golden brown and cooked through.
- Add celery, green pepper and cabbage, cook for a few minutes.
- Add seasoning, salsa, water, cover and simmer for 15 minutes.
- Incorporate sour cream.
- Serve with a dollop of sour cream and chopped chives.
Nutrition Facts : Calories 815.4, Fat 50.2, SaturatedFat 20, Cholesterol 173.2, Sodium 889.8, Carbohydrate 42, Fiber 7, Sugar 7.5, Protein 49.3
GROUND BEEF FRICASSEE RECIPE - (3.1/5)
Provided by á-8623
Number Of Ingredients 12
Steps:
- Cook ground beef in a skillet until lightly browned, using fat if necessary. Add onion, celery, and green pepper. Cook until onion is soft and translucent. Blend in flour, then add hot water in which bouillon cube has dissolved. Cook and stir until slightly thickened. Add remaining ingredients. Cover. Simmer over low heat for 30 minutes. Serve over fluffy rice, fried noodles, or mashed potatoes.
HAMBURGER FRICASSEE
This is my version of a generations old recipe. It's good for a quick meal when there's not much left in your freezer and your tired of plain old hamburgers.
Provided by Beeks
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in water until tender 10-15 minutes.
- Brown meat and onion in a large frying pan.
- Add flour to beef;stirring with a fork.
- Add beef cube and Worcestershire, stir and mixing well until a medium thick gravy forms; add more water if it's too thick.
- Add potatoes and season with salt and pepper.
Nutrition Facts : Calories 355.8, Fat 5.4, SaturatedFat 2.2, Cholesterol 32.6, Sodium 219.8, Carbohydrate 60.6, Fiber 7.5, Sugar 4, Protein 17.1
FRICASSéE OF BEEF AND FAVA BEANS
Categories Milk/Cream Bean Beef Egg Onion Sauté Lemon Mint Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cook fresh fava beans in large pot of boiling salted water 2 minutes. Drain favas. Place in large bowl of ice water. Drain. Slip outer skin off each bean and discard skin; place beans in large bowl. (If using frozen beans, do not blanch.)
- Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Working in batches, add beef and sauté just until browned on both sides, about 2 minutes. Transfer beef to medium bowl.
- Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium heat. Add onions; sauté until tender and golden, about 15 minutes. Add fava beans; sauté 5 minutes. Remove from heat; cool 15 minutes.
- Meanwhile, whisk whipping cream, lemon juice, egg yolks, salt, and pepper in small bowl to blend. Stir cream mixture into fava bean mixture. Cook over medium-low heat just until sauce thickens slightly and mixture is heated through, about 6 minutes (do not boil). Add beef and stir until heated through, about 3 minutes. Transfer fricassee to rimmed platter. Sprinkle with mint.
SECRET RECIPE CHICKEN FRICASSEE
This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.
Provided by jodilmayer
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
- Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
- Whisk egg yolks and lemon juice together in a bowl.
- Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
- If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
- Stir chicken breast pieces into sauce until chicken is heated through.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g
CHICKEN FRICASSEE
A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!
Provided by Laura Poche
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
- To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
- Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
- Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 10.8 g, Cholesterol 56.7 mg, Fat 24.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 4.1 g, Sodium 687 mg, Sugar 0.9 g
MEDICINE LODGE FILET MIGNON "FRICASSéE"
Filet mignon, the tenderloin cut, is one of the leanest cuts of meat. Executive chef Chad Luethje makes this steak house favorite even healthier by trimming the fat to 1D8 of an inch and substituting cooking spray for butter in the pan.
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Coat a heavy-bottomed sauté pan or saucepan with cooking spray and place over high heat. Add mushrooms and sauté until semisoft, about 40 seconds. Season with salt. Stir in tomatoes and sauté another 30 seconds or so. Add chives and stir. Pour in just enough Cabernet Sauvignon to cover bottom of pan (deglazing the pan with wine keeps food from sticking and helps blend flavors). Reduce until liquid becomes syrupy. Stir in demi-glace. Bring mixture to a simmer and reduce until it coats back of spoon.
- Heat oven to 400°F. Thoroughly coat a heavy-bottomed pan with cooking spray and place on burner over high heat. Season fillets with salt and pepper. Sauté both sides until brown and slightly crusty, about 1 minute per side. Place meat in a shallow pan in oven for 5 minutes, which will cook the meat to medium, or adjust cooking time to desired degree of doneness. Transfer each fillet to a plate and ladle fricassee on top. Serve immediately.
CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
- Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
- Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
- Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
- Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
- Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
- Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
FRICASSEE OF SHELLFISH
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 14
Steps:
- In a small bowl, cream the butter with the garlic, 2 teaspoons of parsley, the shallot, 2 tablespoons of wine, 1 teaspoon of salt and pepper to taste. Set aside.
- Puree the tomatoes in a food processor. Pass through a fine sieve or fine screen of a food mill. There should be about 1 cup of liquid.
- Just before serving, bring 1 cup of water to a boil in a large stockpot. Add the mussels and clams, cover and steam until the shellfish open. Meanwhile, in a medium saucepan, bring the tomato liquid to a boil and add the heavy cream and remaining 2 tablespoons of wine. Simmer for 4 minutes. Whisk in the butter mixture.
- Turn the heat to low and warm the oysters in the sauce. Strain the shellfish cooking liquid and add 1 cup to the tomato mixture, discarding the rest. Divide the shellfish among 4 large bowls. Remove the oysters from the sauce and add them to the bowls.
- Stir the lemon juice into the sauce and season with salt and pepper. Pour the sauce over the shellfish and sprinkle the bowls with the remaining parsley. Serve immediately.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 7 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1822 milligrams, Sugar 8 grams, TransFat 0 grams
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