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Beef Fricassee | |
Description | My favorite recipe. |
Ingredients |
3-4 Bell Peppers (1 or 2 green, 1 Orange and 1 Red)Bundle green onion (called spring onions some places) 10-15 Cremini mushrooms (can use portabello mini if you prefer) 1-2 8oz ribeye steaks 5 tsps paprika 1/4 tsp pepper (black or white) 1/2-1 tsp salt pinch of basil pinch of oregano 1 can Swanson Been Broth 1 can Campbell's Beef Consumme 1 package 8oz linguine or fettucine 1 tbsp butter 1 quart heavy whipping cream Wondra Flour |
Instructions | Cut Bell Peppers into diced portions by removing the top and bottom and all white portions inside (discard the seeds too). Take around 5-7 of the green onions and remove the bottoms and tops, then chop finely. For the mushrooms, remove the bottoms, then slice them up (around 6-8 slices per mushroom). The ribeye, remove any fat you do not want then cut into bite-size portions across the grain. Put the ribeye into a 12 inch pan with around 2 tbsp of cooking oil. Brown the ribeye on both sides (around 15 minute), then add the vegetables to sautee them with the ribeye (around 5 minutes). Open a can of Campbell's Beef Consummee to the pan and let it go to a boil, then open the can of Swanson Beef Broth and let the mixture return to boiling. After it is boiling, place a lid on the pan and turn the heat to medium-low. Set a timer to 35 minutes. Cook the package of linguine or fettucine according to package directions with some salt to prevent sticking, then drain and put 1 tbsp butter into the pasta and shake the pasta to ensure it doesn't stick. Set aside until the beef mixture is done cooking. After the beef is done at 35 minutes, remove the beef and vegetables as best you can using a strainer and put them into a bowl. Put around 2/3 1 quart heavy whipping cream into the pan's remaining sauce and increase the heat to medium high on the stove. Let the sauce begin a soft boil, then use the Wondra to put some flour into the mixture and slowly stir it in (try to avoid lumpiness by putting a fine mix of Wondra, stirring, putting more Wondra in and so on). Keep doing this until you have a decent medium consistency to the sauce (not too thin). You may need to decrease the heat if the sauce begins boiling too heavily. Begin putting the pasta into the pan ensuring it isn't sticking together. Stir the pasta into the mixture as you do this. Once all the pasta is in the pan, then take the meat and vegetables and put them into the pan as well. Turn off the heat and serve. |
Notes | |
Ethnic Origin : | American | Course : | Main Course | ||||||||||||||
Calories: | Price per Serving: | $4 | |||||||||||||||
No of Servings: | 6-8 | Source: | None Specified | ||||||||||||||
Vegetarian: | No | Time to prepare: | 1h 30m | ||||||||||||||
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Chef: |
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Comment added on 04 Mar 2006 by Miraenda
I love this recipe! :)