This fricandò of meat and vegetables is a Piedmontese recipe that appears to have originated in the 1700s, abundant with vegetables—especially potatoes—and veal.
The name derives from the French fricandeau, which indicates a single piece of meat larded with bacon slices and then cooked with mixed vegetables.
My fricandò of meat and mixed vegetables is made as a stew, where the meat cooks gently with all the vegetables and stays juicy and tender.
In this winter season, these tasty traditional dishes are extra special. You can make them in advance and reheat them when needed, and we could also serve them with a soft polenta!
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I opened a recipes channel open to everyone and free on WhatsApp—no notifications, no sound—where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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I leave you the recipes for other main courses made with bite-sized pieces of meat such as:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients FOR FRICANDÒ OF MEAT AND VEGETABLES
- 1 1/3 lb beef
- 1 onion (large)
- 2 carrots
- 2 stalks celery
- 1 potato (medium-large)
- 1 1/4 cups tomato pulp
- 1 clove garlic
- 1 sprig rosemary
- 2 whole cloves (spice)
- 1/2 glass dry white wine (but red works too!)
- as needed flour
- as needed extra virgin olive oil
Tools FOR FRICANDÒ OF MEAT AND VEGETABLES
#adv
- Cutting Boards
- Knives
- Peelers
- Wok
FOR THE PREPARATION OF FRICANDÒ OF MEAT AND VEGETABLES
Beef — though you can also add a piece of sausage or other meats and make a mixed-meat roast… Anyway, let’s get started, ok????
I peel the carrots, peel the onion, remove the strings from the celery stalks, and then cut all the different vegetables into chunks, neither too large nor too small.
In the wok or another pan of your choice I put 2–3 tablespoons of extra virgin olive oil, the sprig of rosemary and the crushed garlic clove, and let them brown for a couple of minutes.
I remove the clove and add the vegetables; I chose to put them all together, including the potatoes, all at once without worrying about the ones that need more time. I went by feeling and threw everything into the pan!
I let them cook, adding if needed about 1/2 cup of hot water and seasoning with salt and pepper.
In a separate pan I add a drizzle of oil and quickly brown the beef cubes on all sides.
When the pieces are browned I pour in the wine and let it evaporate over 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 chopped potato, the whole cloves and a ladleful of water during cooking if needed.
Adjust salt and pepper and continue cooking over low heat for another 20–25 minutes or so, stirring occasionally and taking care that the fricandò of meat and vegetables doesn’t stick to the bottom of the pan.
It’s a rustic, home-style main course, humble if you will, and simply good—perfect for mopping up the sauce and enjoying with family!
Enjoy your meal! Annalisa
What side dish shall we add to the fricandò of beef and vegetables?
LITTLE BOWLS STUFFED WITH GRATINATED ARTICHOKES — read the recipe ↓ https://blog.giallozafferano.it/asilannablu/ricetta-scodelline-ripiene-carciofi-gratinati/
CAULIFLOWER FLATBREAD — read the recipe ↓ https://blog.giallozafferano.it/asilannablu/ricetta-scodelline-ripiene-carciofi-gratinati/
