Where I used to live, I volunteered with the “Young Women” (girls ages 12-18) in my Church. We’d meet together once a week, and we decided to have a recipe night once a month, where we’d all share our favorite recipe to go along with a certain theme (salads, holiday treats, etc), and bring a sample to share with everyone. On our pasta night, two of the girls (sisters) brought a thing they called “Ground Beef Fricassee,” that they said their mom made all the time…I loved it so much that I filled myself up on it, I hardly had room to taste the other girls’ recipes! (is that rude??)…anyway, this recipe is simple, but really good! I hope you like it!

Ground Beef Fricassee

• 2 cups celery, sliced
• 6 Tablespoons diced green pepper (1/4 cup plus a half of 1/4 cup, if that makes sense!)
• 1 cup chopped onion
• 2 Tbsp. olive oil
• 2 lb. ground beef
• 3 cups hot water
• 2 beef bouillon cubes (or 2 tsp beef granules)
• 1/4 cup flour
• 1 cup coarsely grated carrots
• 1/4 tsp pepper
• 1 tsp onion salt
• pasta, potatoes, or rice

1. In a large skillet cook celery, green pepper & onion in oil until softened. Add ground beef; cook & stir until browned (I just add the ground beef at the same time as the veggies. Turns out great this way for me…but wanted to post the original recipe as-is).
2. Meanwhile, dissolve beef bouillon in hot water.
3. Mix flour into beef & veggie mixture. Add bouillon & water mixture; cook & stir until thickened.
4. Add carrots & seasonings (see recommendations). Cover skillet, turn heat to low & simmer 15-20 minutes or until carrots are tender.
5. (Meanwhile, if haven’t already done this, cook side (see below)).
6. Serve over hot cooked noodles, mashed potatoes, rice or baked potatoes.

Recommendations:

• Oil: The original recipe calls for vegetable oil, but I always use olive oil instead when cooking. Just thought I’d let you know.
• Carrots: I just chop my carrots up small (because that’s easier than grating them, and I don’t feel like buying grated carrots for one recipe), and put them in with the other veggies at the very beginning.
• Seasoning: I usually end up adding more salt and pepper in the end…so just make sure you taste it before serving and add more seasoning if needed!
• Side: Just fyi, I always serve this with egg noddles…but now that I’m thinking about it, I bet it would be good over a baked potato!

Don’t forget to subscribe to my newsletter to be notified whenever I post a delicious new recipe like this one!

Bookmark to:

Related Posts

• Top 10 Toppings for Baked Potatoes
• Meal Planning Made Simple
• You Wish You Were Creative Like Me!
• My GO-TO Entree
• Chicken Casserole…With a Twist!