Beef fricandó is an iconic dish of Catalan cuisine, known for its deep flavor and tender texture.
Originating from the Middle Ages, its preparation combines quality meat, a good sofrito, and a sauce enriched with almonds and parsley.
It is ideal for preparing in advance, as it improves with resting, and among its ingredients are tomato, onion, white wine, and a touch of senderuelas. This simple, flavorful, and traditional recipe invites you to enjoy a comforting dish that celebrates the richness of regional Catalan cuisine.
Beef Fricandó
Ingredients
½ kilogram of Beef fillets
½ liter of Water
2 Tomatoes
1 Onion
1 Bay leaf
1 Senderuelas pack
1 cup of White wine
Olive oil
Flour
1 Garlic clove
1 Handful of almonds
1 Bunch of parsley
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The senderuelas should be soaked in warm water for a few minutes to hydrate well.
Step 2 : Meanwhile, season the beef fillets with salt and pepper, and lightly flour them.
Step 3 : In a skillet with a little olive oil, fry until golden, then set aside.
Step 4 : In a saucepan, sauté the grated onion with a little oil until it becomes transparent.
Step 5 : Next, add the peeled and grated tomatoes, cooking over medium heat until you get a well-made sofrito.
Step 6 : When the sofrito is ready, add the browned meat and let it absorb the flavors of the sofrito for one minute.
Step 7 : Then, pour in the white wine and add the bay leaf, cooking a few more minutes to evaporate the alcohol.
Step 8 : Cover the meat with water, add the hydrated senderuelas and some salt, and let everything simmer over low heat for about an hour and a half.
Step 9 : While the meat cooks, prepare the picada by blending garlic, toasted almonds, and parsley with a little of the cooking broth to make the process easier.
Step 10 : As the cooking nears its end, add the picada to the casserole and cook for a few more minutes, adjusting the salt if necessary.
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