Medium

Catalan beef fricandó with mushrooms

Name: Catalan beef fricandó with mushrooms
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: 4 servings
Cuisine: Spanish, Traditional
Ingredients: 500 g Beef steaks; 220 g Onion; 250 g Mushrooms; 6 g Garlic; 12 g Parsley; 100 g Carrot; 100 ml Brandy; 50 g Plain flour; 40 g Bread; 25 g Almonds (toasted); 700 ml Beef stock; 60 ml Extra virgin olive oil; 1 g Black pepper; 7 g Salt

Total time1 h 50 min Preparation and possible waiting 25 min · Cooking 1 h 25 min

Preparation and possible waiting: 25 min · Cooking: 1 h 25 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, Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Nuts: Ingredient to check: Almonds. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Bread, Beef stock.

Rating Not yet rated

Thin beef steaks gently braised with mushrooms and an almond-and-bread picada that thickens the sauce.

Jump to steps

25 minpreparation and possible waiting

1 h 25 mincooking

4servings

2.298 kcalwhole recipe

574 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 50 min Preparation and possible waiting 25 min · Cooking 1 h 25 min

Preparation and possible waiting: 25 min · Cooking: 1 h 25 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 Stew 1 to 2 hours Spanish

Allergens

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Egg-freeLactose-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

StewMain course

Meal

Lunch

Preparation

StewingSautéingToasting

Appliances

CasseroleFrying pan

Cuisine

SpanishTraditional

Season

AutumnWinter

Occasion

For guestsMake ahead

Nutrition

High in protein

Total time

1 to 2 hours

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

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Stew · Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Use thin beef slices about 5 mm thick. Chop the onion, thinly slice the carrot and clean and slice the mushrooms.
Season the beef with salt and pepper, dust lightly with flour and brown over a high heat in 30 ml oil. Set aside.
In the same casserole add 15 ml oil and cook the onion and carrot for 10 minutes. Return the beef, add brandy and let it evaporate.
Add 620 ml stock and braise, covered, for 50–60 minutes until tender; cook longer if needed.
Toast the bread and pound it with the almonds and 80 ml stock. Stir this picada into the sauce.
Sauté the mushrooms in the remaining 15 ml oil with the chopped garlic and parsley for 5–7 minutes, add them to the casserole and cook for 5 minutes. Rest before serving.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.