Today I encourage you to prepare a traditional dish of the Catalan gastronomy, the veal fricandó. A stew of beef fillets with mushrooms that becomes a great autumn alternative to complete your weekend menu. Don't you have a good feint?
For the fricando, llata is traditionally used, a cut that belongs to the shoulder of the animal and is characterized by being tender and lean. However, it is not the one I have used; Any good cut for cooking can work.
The advantage of this dish is that you incorporate into it seasonal mushrooms and give it the final touch with a chopped almond and garlic that will serve to give body and flavor to the stew. Following the instructions that I give you today you will have no problems doing it, it is very easy!
The recipe
- 500g. of beef steaks
- Sal Island
- Ground black pepper
- Wheat
- Olive oil
- 3 garlic cloves, minced
- 2 onions, chopped
- 3 carrots, chopped
- 200 g. crushed tomato
- 1 sprig of rosemary
- 1 hoja de laurel
- ½ glass of red wine
- 400 ml. meat broth
- 125g. mushroom
- 125 g. mushroom
- 25 g of toasted almonds
- 1 sprig of parsley
- We season the fillets of beef and then we flour them and shake them a little with our hands to remove excess flour.
- We put a saucepan over high heat with a good splash of olive oil and when the oil is very hot, we brown the fillets on both sides. Once done, we remove them to a source and reserve them.
- In the same saucepan, lower the heat slightly, add a splash more olive oil and sauté onion and 2 cloves of garlic finely chopped with a pinch of salt for 5 minutes.
- Next, we add the carrot and cook for 10 more minutes.
- Then we add the tomato, the sprig of rosemary and the bay leaf, mix and cook for 5 minutes so that the tomato thickens.
- Entonces we add the fillets, We raise the heat and add the red wine to cook for two minutes.
- We pour the broth of meat and cover the casserole. When it comes to a boil, lower the heat to medium-low heat and let it cook for 20 minutes with the pot covered.
- While we prepare the mushrooms and mushrooms. We clean and chop.
- After 20 minutes, add the mushrooms and the mushrooms to the casserole and let it cook for 10 minutes.
- We take advantage of that little time to prepare the bite. To do this, we work the remaining clove of garlic, the toasted almonds, a sprig of parsley and a couple of tablespoons of the broth from the casserole in a mortar until we obtain a paste.
- We add this chopped to the casserole, mix and cook for a couple more minutes so that it is integrated.
- We enjoyed the hot beef fricandó.