Chicken-Free Fricassee: See 9 recipes that take you out of the ordinary

When it comes to fricassê, the first thing that comes to mind is chicken, there’s no way around it! But that’s not the only way to make this recipe. Sirloin, ham, cod, ribs and even tuna… Tell us a meat and we’ll give you the recipe for fricassê!

Ready in 1 hour

and perfect for those days where creativity is lacking, check out 9 chicken-free fricassee recipes to innovate and taste a lot! Watch:

ham fricassee

Ham Fricassee with Cheese | Photo: Stella Handa
Time:

40 mins

Performance:

4 portions

Difficulty:

Easy

Ingredients:

• 4 tablespoons of olive oil
• 1 chopped onion
• 4 crushed garlic cloves
• 2 diced seedless tomatoes
• 3 cups (tea) leftover roasted or cooked pork knuckle
• Salt, black pepper and chopped parsley to taste
• Olive oil for greasing
• 1 cup mozzarella (chopped)
• 1 cup of grated provolone
• Straw potato to decorate

Method of preparation:

1. In a skillet, heat the oil over medium heat and sauté the onion and garlic for 4 minutes.
2. Add the tomatoes, the meat and saute for 4 minutes.
3. Season with salt, pepper and green odor.
4. Transfer to a medium greased refractory and cover with the mixed cheeses.
5. Take to a medium oven (180ºC), preheated, for 20 minutes or until lightly browned.
6. Decorate the sides of the refractory with straw potatoes and serve.

turkey fricassee

Fricassee of Türkiye | Photo: Stella Handa
Time:

1 hour

Performance:

10 portions

Difficulty:

easy

Ingredients:

• 2 tablespoons of butter
• 1 chopped onion
• 2 stalks of leek, sliced
• 2 chopped seedless tomatoes
• 3 cups roasted and shredded turkey
• Salt, black pepper and chopped parsley to taste
• 1 cup mozzarella (grated)
• 2 tablespoons of grated Parmesan
• Straw potato to taste for dusting

Cream of corn

• 1 and 1/2 cups corn (tea)
• 2 cups of milk (tea)
• 1 cube of chicken stock
• 1 and 1/2 tablespoons of wheat flour
• Salt and black pepper to taste
• 1/2 cup cream (milk)

Method of preparation:

1. In a skillet over medium heat, melt the butter and saute the onion until soft.
2. Add the leeks and tomatoes and sauté for 3 minutes.
3. Add the turkey and saute for another 2 minutes.
4. Season with salt, pepper and chopped parsley.
5. Transfer to refractory medium and reserve.
6. For the creamed corn, blend half the corn, the milk, the chicken broth and the wheat flour in a mixer.
7. Transfer to a skillet, add the remaining corn and bring to medium heat, stirring until thickened.
8. Season with salt and pepper and stir in the cream.
9. Spread over the stew, sprinkle with mozzarella and Parmesan and place in a preheated medium oven for 10 minutes.
10. Remove, sprinkle with straw potatoes and then serve with white rice.

rib fricassee

Ribs fricassee | Photo: Rodrigo Moreira
Time:

40 mins

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 2 tablespoons of butter
• 1 diced onion
• 1 kg of cooked and shredded spare ribs
• 4 diced skinless and seedless tomatoes
• 1 can of drained corn
• 1 cup heart of palm (chopped)
• Salt, black pepper and chopped parsley to taste
• 1 cup mozzarella (grated)
• 2 cups mashed potatoes (mashed potatoes)

Method of preparation:

1. Heat a pan with the butter over medium heat and sauté the onion for 3 minutes.
2. Add the ribs, tomatoes, corn, hearts of palm and season with salt and pepper.
3. Cook for 10 minutes over low heat, stir in the parsley and pour into a medium-sized refractory.
4. Sprinkle with the mozzarella and place in a medium preheated oven for 30 minutes.
5. Sprinkle with the straw potato and serve later, if desired, accompanied by white rice.

cod fricassee

Cod Fricassee | Photo: Andre Fortes
Time:

1h (+24h of soaking)

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 700 g of cod in flakes
• 1 tablespoon of olive oil
• 2 tablespoons of butter
• 1 diced onion
• 3 minced garlic cloves
• 1 diced carrot
• 1/2 cup (tea) of fungus sliced
• 1 can of drained corn
• 1 jar of cream (300 g)
• 1/2 cup (tea) of water
• 1/3 cup olive oil (chopped)
• Salt and black pepper to taste
• 1 cup potatoes (straw)
• chopped parsley for sprinkling

Method of preparation:

1. Soak the cod for 24 hours in a bowl of water in the refrigerator.
2. Change the water 3 or 4 times.
3. Heat a pan with the oil and butter over medium heat, sauté the onion and garlic for 3 minutes or until wilted.
4. Add the cod and brown over low heat for 10 minutes, stirring occasionally.
5. Add the carrot, the funguscorn and water.
6. Cook for 10 minutes or until the water dries up.
7. Mix the cream, the olives, season with salt and pepper.
8. Pour into a refractory and cover with mozzarella.
9. Place in a medium oven, preheated, for 20 minutes.
10. Cover with the straw potato, sprinkle with parsley and serve with white rice.

minced meat fricassee

Ground Beef Fricassee | Photo: Stella Handa
Time:

45 mins

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 2 tablespoons of margarine
• 800 g of minced meat
• 1 medium onion chopped
• 2 minced garlic cloves
• 1 cup carrots (diced)
• 1 can of drained peas
• Salt, black pepper and chopped parsley to taste
• 1 tablespoon of wheat flour
• 1/3 cup milk (tea)
• 200 g of straw potato

Method of preparation:

1. Heat a large skillet with half the margarine and brown the meat over medium heat for 5 minutes or until all the water has dried up.
2. Add half the onion, garlic and carrot and saute for 5 minutes.
3. Add the peas, salt, pepper and parsley and mix well.
4. Pour into a large 39cm x 23cm refractory and set aside.
5. In the same pan heat the rest of the margarine, add the remaining onion and fry for 3 minutes.
6. Add the flour dissolved in the milk and mix for 2 minutes until it thickens.
7. Add the cream and season with salt and pepper and spread over the stew.
8. Sprinkle over the potato and then serve with white rice.

sirloin fricassee

Sirloin fricassee | Photo: Stella Handa
Time:

1 hour

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 2 tablespoons of butter
• 1 chopped onion
• 1 minced garlic clove
• 3 cups pork loin (cooked and shredded)
• 2 chopped seedless tomatoes
• 1/2 cup chopped parsley (minced)
• Salt and black pepper to taste
• 1 cup of cream cheese (200 g)
• 1 cup Parmesan (grated)

Cream of corn

• 1 can of drained corn
• 1 cup of milk (tea)
• 1 tablespoon of corn starch
• 2 tablespoons of butter
• salt to taste
• Butter for greasing

Method of preparation:

1. Heat a frying pan over medium heat, add the butter and saute the onion and garlic until golden brown.
2. Add the loin, tomato, parsley, salt, pepper and brown for 3 minutes. Turn off the heat and set aside.
3. For the creamed corn, beat the corn, milk and cornstarch in a blender until creamy.
4. Heat a skillet over medium heat, add the butter, creamed corn, salt to taste and cook, stirring until thickened.
5. In a greased refractory place the braised sirloin, spread the curd and cover with the corn cream.
6. Sprinkle with Parmesan and place in preheated medium oven for 10 minutes or until golden brown. Remove from the oven and serve immediately.

sausage fricassee

Sausage Fricassee | Photo: Marcelo Breyne
Time:

1 hour

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 1 medium onion chopped
• 1 large diced carrot
• 6 sliced ​​sausages
• 1 can of drained peas
• Salt and black pepper to taste
• 1 cup French fries (for dusting)

Cream

• 2 tablespoons of margarine
• 2 tablespoons of wheat flour
• 2 cups of milk (tea)
• 1 jar of cream
• Salt, pepper and grated nutmeg to taste
• 200 g of grated mozzarella

Method of preparation:

1. For the stew, heat a pan with the margarine and sauté the onion and carrot for 3 minutes.
2. Add the sausage and peas and sauté for 2 minutes.
3. Season with salt and pepper and pour into a 24 cm diameter refractory.
4. For the cream, melt the margarine in a pan and fry the wheat flour for 2 minutes.
5. Pour in the milk, a little at a time, stirring constantly until it thickens.
6. Remove from the heat and stir in the cream, salt, pepper and nutmeg.
7. Carefully pour into the refractory over the stew and top with the cheese.
8. Place in a medium oven, preheated, for 15 minutes.
9. Remove from the oven, sprinkle with the potato and serve immediately.

tuna fricassee

Tuna fricassee | Photo: Photo Emporium
Time:

1 hour

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 2 tablespoons of olive oil
• 1 chopped onion
• 2 chopped tomatoes
• 3 cans of drained whole tuna
• 1 cup fresh (frozen) peas
• 1/2 cup chopped black olives
• 2 tablespoons of margarine
• 2 tablespoons of wheat flour
• 2 cups of milk (tea)
• 1 jar of cream
• 1 cup mozzarella (chopped)
• 100 g grated parmesan
• Straw potato of your choice to decorate

Method of preparation:

1. In a skillet over medium heat, heat the olive oil, onion, tomato, tuna, peas and olives and saute for 3 minutes. Reserve.
2. In another pan, melt the margarine over medium heat, dust with flour and cook for 3 minutes.
3. Add the milk gradually, stirring and stir until thickened.
4. Remove from heat and stir in the cream, mozzarella and Parmesan.
5. In a medium refractory place the tuna sauce, cover with the cheese sauce and place in a medium preheated oven for 10 minutes or until boiling.
6. Decorate with candied potatoes and serve with rice and green salad.

meat fricassee

Meat fricassee | Photo: Stella Handa
Time:

50 mins

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 2 tablespoons of olive oil
• 1.5 kg of rump cut into cubes
• 1 chopped onion
• 2 crushed garlic cloves
• 1 can of drained corn
• Salt, black pepper and chopped parsley to taste
• Straw potato for dusting

Method of preparation:

1. In a pan, heat the oil over high heat and brown the meat. Remove and reserve.
2. In the same pan, saute the onion and garlic for 4 minutes.
3. Return the beef to the pan and add the corn. Saute for 2 minutes.
4. Season with salt, pepper and chopped parsley. Add half of the ricotta and mix.
5. Place in a medium refractory and cover with the remaining ricotta, by the spoonful.
6. Place in a medium, preheated oven for 10 minutes.
7. Remove, sprinkle with straw potatoes and serve after.

Source: Terra