Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Try serving over mashed potatoes to balance the fricassee's robust flavors.

Recipe by Cooking Light January 1998


Recipe Summary

5 servings (serving size: 1 cup beef mixture and 1 cup potatoes)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

397 calories; calories from fat 19%; fat 8.3g; saturated fat 2.2g; mono fat 4.2g; poly fat 0.7g; protein 26.8g; carbohydrates 54.6g; fiber 4.2g; cholesterol 56mg; iron 5.8mg; sodium 637mg; calcium 121mg.