Fricandó (Catalan Veal Stew)
Thin floured cutlets simmered slowly with mushrooms, sofrito and a picada of almond, garlic and parsley. The flavor of a Catalan grandmother's kitchen.
- Total
- 100 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- top round steak1.75 lb
- mushroom11 oz
- onion2
- tomato2
- garlic clove2
- parsley1 tbsp
- almond0.5 oz
- flour1.75 oz
- white wine3.5 fl oz
- beef broth1.75 cup
- bay leaf1
- olive oil5 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Ask the butcher for very thin beef cutlets. Season and dredge in flour, shaking off the excess.
- 2
Brown the cutlets on both sides in a casserole with hot olive oil, in batches. Set aside.
- 3
In the same oil, cook the finely chopped onion over low heat for about 15 minutes until golden. Add the grated tomato and cook until reduced.
- 4
Add the white wine, let it cook off, then add the beef stock and bay leaf. Return the cutlets, cover and simmer gently for about 40 minutes.
- 5
Meanwhile, clean the mushrooms, chop them and sauté in a skillet with a little olive oil and salt.
- 6
Make the picada: in a mortar, crush the toasted almonds with the garlic and parsley, adding a little stock from the stew.
- 7
Add the mushrooms and the picada to the casserole, stir gently and cook 10 more minutes until the sauce is bound. Adjust the salt and serve.
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