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 Stewed Veal Catalan "Fricando" Recipe
Today in our menu "Fricando" - a delicious dish of Catalan gastronomy, represents not that other, as the veal with mushrooms, braised in white wine. Due to the availability of fresh wild mushrooms, it is prepared in the fall, but if there are none, replace them with mushrooms, canned or dried mushrooms and enjoy this hearty and at the same time delicious dish at any time of the year. Cooking will take you about half an hour, the remaining time the veal will languish on a slow fire and invitingly remind you of itself with an alluring aroma.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. First, we will prepare the necessary products. Cut the veal fillet into 1 cm thick plates. Dried mushrooms should be pre-soaked for 20-25 minutes in warm water,and canned throw in a colander to leave the liquid. Fresh ones can be immediately cleaned and randomly sliced. Tomatoes cut into small slices or three on a large grater. I have 1 can of tomato slices in their own juice.
    First, we will prepare the necessary products. Cut the veal fillet into 1 cm thick plates. Dried mushrooms should be pre-soaked for 20-25 minutes in warm water,and canned throw in a colander to leave the liquid. Fresh ones can be immediately cleaned and randomly sliced. Tomatoes cut into small slices or three on a large grater. I have 1 can of tomato slices in their own juice.
  2. Large plates of fillet cut into smaller pieces of triangular or rectangular shape. Small ones are left as is. Roll the meat in flour and lightly "seal" it in olive oil until it turns gray-brown, but without a crust. Putting it aside.
    Large plates of fillet cut into smaller pieces of triangular or rectangular shape. Small ones are left as is. Roll the meat in flour and lightly "seal" it in olive oil until it turns gray-brown, but without a crust. Putting it aside.
  3. In the same bowl where the meat was fried, add oil and fry finely chopped garlic and onions (I came across a feisty copy, so I cut through tears and it turned out larger than desired).
    In the same bowl where the meat was fried, add oil and fry finely chopped garlic and onions (I came across a feisty copy, so I cut through tears and it turned out larger than desired).
  4. As soon as the onion becomes soft, add the tomatoes and simmer over low or medium heat for 10 minutes.
    As soon as the onion becomes soft, add the tomatoes and simmer over low or medium heat for 10 minutes.
  5. Don't waste any time on nuts. Ideally, there should be pine nuts, they can be immediately fried in a dry pan. But I didn't have that luxury, so I had to make do with almonds from the last harvest. It had to be cleaned and broken into small pieces. Any other nuts (cashews, hazelnuts, peanuts...) will do, except, perhaps, walnuts, they have too pronounced taste. Nuts should not be kept in the pan for a long time, just lightly brown and remove from the stove.
    Don't waste any time on nuts. Ideally, there should be pine nuts, they can be immediately fried in a dry pan. But I didn't have that luxury, so I had to make do with almonds from the last harvest. It had to be cleaned and broken into small pieces. Any other nuts (cashews, hazelnuts, peanuts...) will do, except, perhaps, walnuts, they have too pronounced taste. Nuts should not be kept in the pan for a long time, just lightly brown and remove from the stove.
  6. Return to the garlic-onion-tomato mixture, add the mushrooms to it and leave to stew for another 5 minutes.
    Return to the garlic-onion-tomato mixture, add the mushrooms to it and leave to stew for another 5 minutes.
  7. It's time to remember our fillet. Spread all the pieces, pour the wine and leave for a couple of minutes without a lid, until the alcohol evaporates.
    It's time to remember our fillet. Spread all the pieces, pour the wine and leave for a couple of minutes without a lid, until the alcohol evaporates.
  8. Well, we are getting to the last stage. It remains to add salt and pepper, put the Bay leaf and nuts, pour water and leave our dish to simmer for 50 minutes. Check and stir every 10 minutes.
    Well, we are getting to the last stage. It remains to add salt and pepper, put the Bay leaf and nuts, pour water and leave our dish to simmer for 50 minutes. Check and stir every 10 minutes.
  9. It seemed to me that almonds are not enough, and for half an hour before the end of languor, I added almond flour, it is too delicious! If you don't have one, you can add 1-2 tablespoons of plain flour or starch to thicken the sauce.
    It seemed to me that almonds are not enough, and for half an hour before the end of languor, I added almond flour, it is too delicious! If you don't have one, you can add 1-2 tablespoons of plain flour or starch to thicken the sauce.
  10. Serves ready "Fricando" with your favourite side dish (rice, mashed potatoes, buckwheat, couscous). Today I have fragrant basmati rice.
    Serves ready "Fricando" with your favourite side dish (rice, mashed potatoes, buckwheat, couscous). Today I have fragrant basmati rice.
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