Veal and chanterelles fricandó
This delicious veal and chanterelles fricandó, is a recipe from Catalonia that you can make with chanterelles or your favorite seasonal mushrooms.
INGREDIENTS: (4 servings)
- 300 g. of thin veal topside fillets
- 200 gr of chanterelles or seasonal mushrooms
- 4 tablespoons homemade style tomato sauce
- 1 large onion
- 3 cloves garlic
- 1 chili pepper
- 2 bay leaves
- 100 ml. of white wine
- 50 g. pine nuts
- 100 ml. of extra virgin olive oil
- 6 g. salt (to taste of each house)
- Flour for breading the meat (can be corn starch or cornstarch)
- 200 ml. of beef broth
STEP-BY-STEP PREPARATION: (click here to see the video recipe)
- Pour a little oil from a large low pan and heat.
- Season the fillets with salt and pepper and dredge them in flour. Then we brown them side by side over medium high heat but do not cook them too much, one minute on each side is enough.
- In the same oil, and if there is no more, add the chopped garlic cloves and brown.
- Then add the chili pepper and the onion, also chopped, with a little salt and cook over low heat for 5 minutes.
- Cut the clean chanterelles into small cubes and add them to the onion and another pinch of salt. Stir and cook for ten minutes.
- Add the tomato sauce, stir, raise the heat, add the wine and allow the alcohol to evaporate. .
- Finally, add the broth and bay leaf and cook for another ten minutes.
- Serve with some pine nuts on top, if you toast them lightly even better.
With this veal and chanterelles fricandó you will want to repeat!
I remind you that you can receive my balanced and varied menus, a different one every week, and designed according to WHO recommendations, as well as the step-by-step recipes, which I publish every week on my instagram @cocinayviajes , where you will also find many other recipes, as well as step-by-step videos on how to make them and a lot of recommendations of trips, restaurants, products, etc.
I encourage you to follow me to learn to eat well or better !
With all my love,
Mireia Alum
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