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Beef and Potato Fricassee

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

from SOS Cusine

List of Ingredients

2 lbs beef, inside round, or French steak
1 1/2 onion(s), finely chopped
3 cloves garlic, finely chopped
4 potato(es), peeled and cut into 1 cm cubes
3 stalks celery, cut into 1 cm cubes
2 1/2 tbsp butter, unsalted
2 tbsp canola oil
2 cups beef broth
1 cup frozen peas
salt to taste
ground pepper to taste
4 tbsp fresh Italian parsley [optional]


Recipe

Cut the meat into small 1/2" cubes.

Prepare the vegetables :

Finely chop the onion and garlic; cut the potatoes and celery into 1 cm thick pieces.

Heat half of the margarine and oil in a thick-bottom frying pan over medium heat.

Add the onion and garlic, sauté 3-4 min until translucent, then remove them and set aside.

In the same pan, add the cubes of beef and sear them over high heat 7-8 min until golden-brown.

In order to brown the meat, it is important to remove any juices coming out of the meat, otherwise the meat will «boil» rather than brown.

A bulb baster may be used to pull the juices out of the pan (The meat juices may be reserved and added back to the pan later with the broth).

Add the remaining maragarine and oil to the pan.

Stir in the potatoes and celery, then sauté a few minutes.

Pour in the broth (and any reserved meat juices), then deglaze.

Put the onion and garlic back into the pan.

Season with salt and pepper to taste.

Cook, covered, over low heat 20-25 min, until the potatoes are soft.

Add the peas and cook an additional 3 min.

Sprinkle with the chopped parsley (optional) and serve.