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Catalan beef fricandó with mushrooms

Name: Catalan beef fricandó with mushrooms
Prep time: 25 min
Cook time: 75 min
Total time: 100 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 Flour; 40 g Bread; 25 g Almonds (toasted); 700 ml Beef stock; 60 ml Extra virgin olive oil; 1 g Pepper; 7 g Salt

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

25 minprep

75 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

Recipe characteristics

Omnivorous Stew 1 to 2 hours Spanish

Egg-free y 7 más Indicative dietary requirements

View full classification 25 etiquetas

Diet

Omnivorous

Necesidades alimentarias

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

Dish type

StewMain course

Meal

Lunch

Preparation

StewingSautéing

Aparatos

CasseroleFrying pan

Cocina

SpanishTraditional

Season

AutumnWinter

Occasion

For guestsMake ahead

Nutrition

High in proteinHigh in iron

Total time

1 to 2 hours

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

Recipe characteristics

Dish type

Stew · Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Beef steaks 500 g
Onion 220 g
Mushrooms 250 g
Garlic 6 g
Parsley 12 g
Carrot 100 g
Brandy 100 ml
Flour 50 g
Bread 40 g
Almonds toasted 25 g
Beef stock 700 ml
Extra virgin olive oil 60 ml
Pepper 1 g
Salt 7 g

Shopping list Select and share only what you need

Let’s get cooking

Method

Measure the stated EVOO and reserve it for the browning, sautéing or frying described in the following steps.
Season the beef, dust lightly with flour and brown over high heat. Set aside.
In the same casserole cook onion and carrot for 10 minutes. Return the beef, add brandy and let it evaporate. Cover with stock and braise, covered, for 50–60 minutes.
Toast the bread and pound it with the almonds and 80 ml stock. Stir this picada into the sauce.
Sauté the mushrooms with garlic and parsley, add them to the casserole and cook for 5 minutes. Rest before serving.

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Ingredients

Method

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