This beef fricandó recipe It is a traditional dish from Catalonia, whose origins are believed to date back to medieval times. I prepared it following the explanations of the Catalan chef Mireia Carbó, whose recipes I really like, and I was not wrong, because the result was delicious.
The success of this traditional dish, as my grandmother always says, lies in a good stir-fry and in using quality meat. I would advise you prepare it the day beforebecause like many dishes with sauce, it improves a lot if you let it rest for a few hours, and you also save yourself from last-minute rush.
We start soaking the senderuelas in a container with warm water. Season and flour the beef. We heat olive oil in a frying pan and lightly fry the fillets, practically turning over and over. We reserve them.
In a saucepan, brown the grated onion with a splash of oil over medium heat. We add the peeled and grated tomatoes, cooking everything, stirring it, until you get a well-confited sauce. We add the reserved meat and let it ooze with the sauce for a minute.
We add the wine and the bay leaf. We let the alcohol reduce. We cover the meat with water, add the senderuelas without the water and a little salt. We let everything cook over low heat for approximately an hour or an hour and a half.
Meanwhile, we prepare the bite: In the blender glass, blend the garlic, toasted almonds and parsley with a little of the cooking water. We add the minced meat to the saucepan and let it cook for a few more minutes. Adjust salt if necessary.
Philips Daily HR1393/00 – Chopper, 450 W, 0.7 L, Black
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What to accompany beef fricandó with
Impossible to taste this beef fricandó recipe without accompanying it with a good loaf of bread, since the sauce screams to be poured over. If you wish, you can add some delicious French fries as a garnish, or also accompany it with white rice.
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