Fricassee Of Beef Recipe 415

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HAMBURGER FRICASSEE



Hamburger Fricassee image

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

2 lbs lean hamburger
salt and pepper
1 onion, diced
6 medium potatoes, peeled and quartered
1 beef bouillon cube (mixed with 1 cup boiling water)
1 teaspoon Worcestershire sauce
1 tablespoon flour

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

FRICASSEE OF BEEF RECIPE - (4.1/5)



Fricassee Of Beef Recipe - (4.1/5) image

Provided by rrxing

Number Of Ingredients 10

1 pound beef stew meat
Salt and pepper
1 ⁄4 cup all-purpose flour
2 tablespoons butter
1 package (14 ounces) frozen pearl onions
1 bag (8 ounces) baby carrots
1 1⁄2 cups reduced-sodium beef broth
1 package (10 ounces) frozen brussels sprouts, thawed and halved
1 packet (1.6 ounces) garlic and herb sauce mix
1 container (21 ounces) refrigerated garlic mashed potatoes

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.

FRICASSEE OF DARK MEAT WITH BROWN RICE CHARLIE



Fricassee Of Dark Meat With Brown Rice Charlie image

Provided by Jacques Pepin

Categories     dinner, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

3 tablespoons butter
5 pounds of turkey meat from the legs, plus the 2 wings (wings cut at the joint into halves and each leg cut into 5 pieces, 2 from the drumstick and 3 from the thigh - 14 pieces altogether)
3 cups onions, cut into 1-inch dice
5 cloves garlic, peeled and chopped (about 2 tablespoons)
1 piece ginger, peeled and finely chopped (about 2 tablespoons)
1 teaspoon cumin powder
1/2 teaspoon pepper flakes
2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups brown rice
1 cup dried tomatoes, cut into 1-inch pieces
4 cups water (quantity may go from 3 to 5 cups, depending on the brown rice's absorption quality)
1 cup tiny peas, blanched

Steps:

  • Melt the butter in a large Dutch oven or stockpot (preferably heavy aluminum, cast iron or copper) and add half the pieces of turkey. They should fit in one layer, so the pieces brown properly on all sides. Brown all around over medium to high heat for 15 to 20 minutes. Remove the pieces and brown the remaining turkey pieces in the same manner. Remove from the pot and set aside.
  • Add the onions to the pot and brown for 10 minutes. Return the turkey to the pot, add all the remaining ingredients, except for the peas, and stir well. Bring to a boil, stirring. Cover, reduce the heat to low and cook gently for 70 minutes, or until all the liquid has been absorbed by the rice and the rice and meat are tender. Set aside until serving time.
  • At serving time, mix in the peas and serve immediately.

Nutrition Facts : @context http, Calories 540, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 4 grams, Protein 69 grams, SaturatedFat 4 grams, Sodium 943 milligrams, Sugar 6 grams, TransFat 0 grams

GROUND BEEF FRICASSEE RECIPE - (3.1/5)



Ground Beef Fricassee Recipe - (3.1/5) image

Provided by á-8623

Number Of Ingredients 12

1 pound lean ground beef
1/2 cup onion, chopped
1 cup celery, diced
3 Tbsp green pepper, diced
2 Tbsp flour
1 1/2 cups hot water
1 beef bouillon cube
1 tsp salt
1/8 tsp pepper
1/2 tsp onion salt
1/2 tsp garlic salt
You can also add 1 can water chestnuts, sliced or grated carrots, sliced mushrooms, etc.

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.

FRICASSéE OF BEEF AND FAVA BEANS



Fricassée of Beef and Fava Beans image

Categories     Milk/Cream     Bean     Beef     Egg     Onion     Sauté     Lemon     Mint     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

5 pounds fresh fava beans, shelled, or 5 cups frozen double-peeled fava beans (from two 16-ounce packages), thawed
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 1 1/2-pound piece beef tenderloin, cut in half lengthwise, then crosswise into 1/2-inch-thick slices
2 large onions, finely chopped
1/2 cup whipping cream
1/4 cup fresh lemon juice
2 large egg yolks
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons chopped fresh mint

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.

MEDICINE LODGE FILET MIGNON "FRICASSéE"



Medicine Lodge Filet Mignon

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

Vegetable-oil cooking spray
1/2 lb shiitake mushrooms (about 1 cup), stemmed and cut into thin strips
1/2 lb (about 3) Roma tomatoes, cored and cut into thin strips
1 tsp fresh chives, cut into 1D4-inch pieces
1 cup Cabernet Sauvignon
1 pint demi-glace (found at gourmet and butcher shops)
Vegetable-oil cooking spray
6 lean beef tenderloin fillets (4 oz each), fat trimmed to 1/8 inch

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.

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