This beef and vegetable fricandeau actually has more vegetables than meat, but honestly, it’s a period where I feel the need to eat more veggies, and when I cook, I go heavy on them in every new recipe I make!
The original FRICANDO is a recipe from Piedmontese cuisine that seems to have originated in the 1700s with an abundance of vegetables, especially potatoes and veal.
The name comes from the French fricandeau, which refers to a single piece of meat wrapped in bacon slices and then cooked with mixed vegetables.
My beef and mixed vegetable fricandeau is made as a stew, with the meat gently cooking with all the vegetables, staying juicy and tender.
During this winter period, these dishes are special; they can be made in advance and then reheated at the right time and could also be served with a soft polenta!
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I’ve opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°Here are the recipes of other second courses based on meat chunks like:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for BEEF AND VEGETABLE FRICANDEAU RECIPE
- 1.3 lbs beef
- 1 onion (large)
- 2 carrots
- 2 stalks celery
- 1 potato (medium-large)
- 10.5 oz tomato pulp
- 1 clove garlic
- 1 sprig rosemary
- 2 cloves
- 1/4 cup dry white wine (or red!)
- to taste flour
- to taste extra virgin olive oil
Tools for BEEF AND VEGETABLE FRICANDEAU RECIPE
#adv
- Cutting Boards
- Knives
- Peelers
- Wok
FOR THE PREPARATION OF THE BEEF AND VEGETABLE FRICANDEAU RECIPE
beef but you can also add a piece of sausage or another and make it like a mixed meat roast… Anyway, let’s start, ok????
I peel the carrots, peel the onion, remove the filaments from the celery stalk and then cut all the different vegetables into pieces, neither too large nor too small.
In a wok or another pan of your choice, I add 2/3 tablespoons of extra virgin olive oil, the sprig of rosemary, and the crushed garlic clove and cook for a couple of minutes.
I remove the clove and add the vegetables; I chose to put them all together, even the potatoes at once without worrying about which one is harder and requires more time.. I went with my feelings, throwing everything into the pan!
I let it cook, adding half a cup of hot water if needed, and adjusting with salt and pepper.
In a new pan, I add a little oil and quickly brown the beef cubes on all sides.
When the chunks are browned, I pour in the wine and let it evaporate on high heat.
Once the wine has evaporated, I add to the pan with the beef cubes, the vegetables previously browned, the tomato, the peeled, washed, and diced potato, the cloves, and a ladle of water during cooking if needed.
I adjust the salt and pepper and continue cooking on low heat for another 20/25 minutes, stirring occasionally and ensuring the beef and vegetable fricandeau does not stick to the bottom of the pan.
It’s a rustic and homemade second course, simple if we can call it that and simply good, perfect for mopping up sauce and enjoying with family!
Enjoy your meal! Annalisa
What side dish do we add to the beef and vegetable fricandeau?
STUFFED ARTICHOKE BOATS read the recipe ↓ https://blog.giallozafferano.it/asilannablu/ricetta-scodelline-ripiene-carciofi-gratinati/
CAULIFLOWER FLAN read the recipe → ↓ https://blog.giallozafferano.it/asilannablu/ricetta-scodelline-ripiene-carciofi-gratinati/
