Easy

Beef fricandó with mushrooms and roast potatoes

Name: Beef fricandó with mushrooms and roast potatoes
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 800 g Veal shoulder; 640 g Potato (8 small); 180 g Onion; 200 ml Tomato sauce; 100 ml White wine; 20 ml Lemon juice; 400 g Mushrooms; 30 g Plain flour (estimated coating retained); 195 ml Extra virgin olive oil (90 ml beef and sauce, 60 ml potatoes, 45 ml mushrooms); 0.5 g Sage; 0.4 g Bay leaf (2 leaves); 1 g Fresh thyme; 1 g Rosemary; 3 g Parsley; 1.5 g Black pepper (ground and 20 peppercorns); 1 g Cinnamon; 4 g Salt; 200 ml Water

Total time1 h 25 min Preparation and possible waiting 30 min · Cooking 55 min

Preparation and possible waiting: 30 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Plain flour.

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Beef fricandó with mushrooms and roast potatoes. If the beef is still firm, simmer longer and add a little hot water.

Jump to steps

30 minpreparation and possible waiting

55 mincooking

4servings

3.632 kcalwhole recipe

908 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 25 min Preparation and possible waiting 30 min · Cooking 55 min

Preparation and possible waiting: 30 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Spanish

Allergens

View full classification 10 tags

Diet

Omnivorous

Dish type

Main course

Meal

Lunch

Preparation

Stewing

Appliances

CasseroleOvenproof dish

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Heat oven to 200°C. Wash and halve potatoes, place in an ovenproof dish with 60 ml oil and salt. Roast for 30–35 minutes until tender.
Thinly slice the veal shoulder and season with salt and black pepper. Lightly flour and brown in batches in 90 ml oil. Transfer to a casserole.
Dice onion and soften for 10 minutes in the same pan. Add tomato, wine, lemon juice, sage, whole black pepper, cinnamon, bay, thyme and rosemary.
Pour sauce over the beef with 200 ml water. Cover and simmer for 30 minutes or until tender.
Clean and quarter mushrooms. Sauté with a pinch of salt in 45 ml oil for 5 minutes; add to the stew and simmer for another 5 minutes.
Remove herb stems and bay leaves. Serve with roast potatoes and chopped parsley.