Fricandó

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Fricandó with mushrooms and chopped almonds
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Fricandó with mushrooms and chopped almonds

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: SpanishDifficulty: Media
Rations

6

rations
Preparation time

15

minutes
Cooking time

2

hours 

30

minutes
Calories

451

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

2

hours 

45

minutes

Immerse yourself in culinary tradition and enjoy the melodic rhythm of your kitchen with this fricandó recipe, perfect for delighting your senses. Get ready to combine the tenderness of thinly sliced veal with the deep flavor of mushrooms, all slow-cooked with an aromatic blend of herbs and a sophisticated touch of wine. As the flavors melt on your palate, let the selected music guide your movements, turning the cooking process into a truly immersive experience. The picada, a classic Catalan twist, intertwines toasted almonds, garlic and crackers that thicken the sauce and add an irresistible texture.

This recipe not only promises an exquisite dish, but also an exciting culinary journey that will allow you to explore the art of cooking while dancing to your favorite playlist. Get into the rhythm, delight in the aromas and create magic in your kitchen with this fricassee that is anxiously waiting to be the star of your table.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 800 gr Veal

  • Flour

  • For the sofrito

  • 1 onion

  • 1 herb bouquet

  • 50 gr mushrooms or other mushrooms

  • 2 tomatoes

  • 1 l Chicken broth (to cover)

  • 1 bay leaf

  • 1 Celery

  • Thyme

  • Parsley branch

  • 250 ml rancio or white wine

  • For the picada

  • 10 almonds

  • 2 garlic cloves

  • 2 maria cookies

Pasos

  • Heat the oil over medium-low heat and fry the floured meat until golden brown. After frying, transfer to a casserole dish and set aside.
  • In a frying pan, combine the finely chopped onion, the crushed tomatoes, the senderuelas or negrilla and the tied bunch of herbs. Cook until the vegetables are well cooked.
  • Add the wine to the sofrito to deglaze, cooking over medium heat until the alcohol has evaporated.
  • Add the chicken broth to the sofrito and simmer for a few minutes to allow the flavors to blend well.
  • Pass the sofrito mixture through a chinois (strainer) to obtain a fine texture and pour it over the meat reserved in the earthenware casserole. Add the senderuelas and enough broth to cover the meat.
  • Cover the casserole and cook in a preheated oven at 150 °C for 1 hour and 30 minutes, or until the meat is tender. It is important to ensure that the meat is always covered with liquid to prevent it from drying out.
  • Finishing with the mincing
  • Grind the toasted almonds, the garlic cloves, and the crackers or carquinyolis to make the picada. Add it to the casserole, mix well and adjust seasoning with salt if necessary.

Notas

  • The veal must be of excellent quality, preferably from a reputable butcher's shop. The brisket or off-the-shoulder are juicy cuts that, when slow-cooked, become incredibly tender. Be sure to ask your butcher to cut the meat into thin slices so that they cook evenly.
  • When flouring the meat, be sure to remove excess flour by gently tapping each piece. This helps the meat to seal better without creating an overly thick coating that could cause a mushy finish.
    • >
  • The wine not only serves to deglaze the pan, but also adds a layer of complexity to the flavor of the stew. If you opt for the rancio wine, you will find yourself adding deep, slightly oxidized notes that contrast beautifully with the tenderness of the meat. The white wine, on the other hand, brings freshness and balanced acidity.
  • The final step of adding the picada is vital to round out the flavors. The almonds add a toasted note and a smooth texture; the garlic intensifies the character of the dish, and the maria crackers or carquinyolis (depending on your choice) will add a subtle sweetness and help thicken the sauce slightly. It is important to add the mince towards the end so that its flavor remains present and is not lost during cooking.

Información nutricional (por ración)*

  • Serving Size: 300g
  • Total number of serves: 6
  • Calories: 465kcal
  • Fat: 29.68g
  • Saturated Fat: 6.92g
  • Cholesterol: 125mg
  • Sodium: 561.66mg
  • Potassium: 510mg
  • Carbohydrates: 11.13g
  • Fiber: 1.14g
  • Sugar: 4g
  • Protein: 40.56g
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Key points of the recipe

  1. Proper preparation of the meat: It is essential to flour the veal well before frying to seal the juices and ensure that it is tender and juicy after slow cooking.
  2. Liquid balance in cooking: Keep the meat covered with juices throughout the cooking process, adjusting with chicken broth if necessary, to prevent it from drying out and to obtain a full-bodied and flavorful sauce.
  3. Preparation of the picada: The picada must be well ground and added at the right time to thicken the sauce and give a unique depth of flavor to the fricandó, being a crucial step for the finishing of the dish.

Pairing with wine

Fricandó is a traditional Catalan veal stew characterized by its rich wine sauce, tomato, mushrooms, and a distinctive note provided by chopped almonds and Maria cookies. Given the flavor profile of the dish, which includes both the tenderness of the meat and the complexity of the sauce with a wine background, an appropriate pairing would be a medium-bodied wine with good acidity to balance the umami flavor of the mushrooms and the richness of the sauce.

A medium-bodied red wine, such as a Garnacha or a Priorat de Catalunya, would be an ideal choice. These wines share a flavor profile that can complement the variety of ingredients in Fricandó. Grenache, for example, with its fruity and spicy character, can enhance both meat and mushrooms, while the inherent acidity of the wine helps to cut through the richness of the sauce. A Priorat, known for its complexity and depth, can offer mineral notes that complement the mushrooms and the structure needed to support the body of the dish.

It is important to choose a wine that is not overly robust or with high levels of tannins, as this could overwhelm the delicate flavors of the veal and the complexity of the sauce. A wine that is too light, on the other hand, could be overshadowed by the intensity of the dish.

To avoid, it would be wise to stay away from white wines, even those with body, as they may not have the structure to complement the richness of the dish. Also, very young and fruity red wines or red wines with a very powerful profile and dominant tannins could compete with or overshadow the delicate flavors of Fricandó.

In summary, a medium-bodied red wine, with good acidity and complementary spicy or fruity aromas, but without overpowering tannins, would be the right choice to harmonize with the Fricandó, highlighting its flavors without overpowering the dish.

Beer pairing

Fricandó, a Catalan veal stew with mushrooms, herbs, and a rich, complex sauce, pairs well with different types of beers, depending on what aspects of the dish you want to complement or contrast. In this case, the complexity and richness of flavors of the Fricandó benefit from beers that can handle that weight without overwhelming the palate. Here are some suggestions:

Belgian Dubbel or Quadrupel beers have notes of dark fruit, spice and a sweetness that nicely complements the rich, umami flavors of the Fricandó, especially due to the mushrooms and the almond and cookie mince. The moderate carbonation will help cleanse the palate between bites, while its full-bodiedness will not be overwhelmed by the dish.

Bock or Doppelbock beers, traditional German beers, have a malty profile, with notes of caramel, bread and a hint of toast, which could nicely complement the caramelized notes of the seared meat and the umami richness of the dish. Its smoothness will help to enhance flavors without competing with them.

Opt for a full-bodied Brown Ale with notes of caramel, nuts and a slight bitterness. This beer can balance the richness of the Fricandó without overshadowing its delicate notes of herbs and mushrooms.

Pairings to avoid would be those that could contrast negatively with the flavors of the dish, such as very bitter IPAs, which could clash with the umami and subtly sweet profile of the Fricandó, or very light beers such as Pilsner, which could be overpowered by the complexity and richness of the dish.

Always remember that the best pairing is the one you personally enjoy the most, so don’t hesitate to experiment with different styles until you find your perfect combination.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten, Nuts, Celery

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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