Beef Fricassee With Shallots, Fennel, and Madeira |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Try serving over mashed potatoes to balance the fricassee's robust flavors. Ingredients:
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 pound beef tips |
1 tablespoon olive oil |
2 cups coarsely chopped fennel bulb |
3/4 cup diced shallots |
4 garlic cloves, minced |
1 cup cubed red bell pepper |
1 cup madeira or dry sherry |
3 cups (2-inch) pieces torn escarole (about 12 large leaves) |
2 tablespoons stone-ground mustard |
1 teaspoon dried thyme |
6 cups cubed peeled baking potato |
1/3 cup fat-free milk |
1/2 teaspoon salt |
Directions:
1. Combine first 3 ingredients in a shallow bowl; dredge beef in flour mixture. Heat the oil in a large Dutch oven over medium heat; add beef, fennel, shallots, and garlic, and sauté 5 minutes or until meat is browned. Stir in bell pepper and Madeira, scraping pan to loosen browned bits. Add escarole, mustard, and thyme; cover, reduce heat, and simmer 1 hour, stirring occasionally.
2. While beef simmers, place potato in a saucepan; cover with water, and bring to a boil. Reduce heat, and simmer 20 minutes. Drain. Return potato to saucepan. Add milk and 1/2 teaspoon salt, and beat at medium speed of a mixer until smooth. Serve beef mixture over mashed potatoes.
|
|