Fricandó amb moixernons (Catalan-style beef stew with St. George's mushrooms)

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  • Fricandó amb moixernons (Catalan-style beef stew with St. George's mushrooms)
1
Author: Cultura03
Ingredients:
  • 1 kg - Veal, without nerves, cut into small, thin fillets
  • 50 g - Dried St. George's mushrooms (Calocybe gambosa)
  • 2 - Onions, chopped
  • 2 - Tomatoes, chopped
  • 1 cup - White wine
  • A splash - Brandy
  • Flour
  • Oil
  • Salt
  • Water
  • For the majada (crushed garnish):
  • A handful of almonds
  • 2 cloves - Garlic
  • Parsley
Preparation:

Soak the mushrooms for a couple of hours.

Season the meat, dredge in flour and fry with oil in a saucepan. Reserve.

In the same oil, fry the onion and tomato until well concentrated.

Add the meat, flambé with brandy, then add the white wine and reduce.

Cover with water and cook on low heat until the meat is tender.

Drain the mushrooms, saute gently in the fry pan and add to the saucepan.

Ten minutes before finished cooking, add the majada.

 

Variations:
Omit the onion.

Add pitted olives.

Use meat stock instead of water.

Add a ñora (dried red pepper), a small piece of chocolate and some carquiñolis (almond biscotti) to the majada.

Accompany the dish with any kind of mushrooms and vegetables.

Use turkey breast, pork or lamb instead of the beef.

Category: Meats.
Source: Corpus Culinari Català
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