Veal with Wild Mushrooms

Name: Veal with Wild Mushrooms (Fricando con Setas)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 2 glasses dry white wine; 6 ripe tomatoes, skinned, de-seeded and chopped; 2 carrots, sliced; 2 Spanish onions, peeled and sliced; 300 ml (10 fl oz) olive oil; 50 g (2 oz) plain flour; Salt; 1 kg (2 lb) piece of veal or beef, cut into small scallops; 25 g (1 oz) almonds, toasted, skinned and crushed; 2 cloves garlic, peeled and chopped; Freshly ground black pepper; 1 sprig of orégano; 1 sprig of thyme; 1 bay leaf; 150 ml (5 fl oz) meat stock or water; 150 ml (5 fl oz) meat stock or water; 500 g (1 lb 2 oz) wild mushrooms, dried or fresh (soaked weight); 1 kg (2 lb) piece of veal or beef, cut into small scallops; 500 g (1 lb 2 oz) wild mushrooms, dried or fresh (soaked weight); 500 g (1 lb 2 oz) wild mushrooms, dried or fresh (soaked weight)

Fricando con Setas

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

This fricando has little to do with the French dish from which it originally derived. In Catalonia, the Moixerdon mushrooms, specially dried for the preparation of this recipe, are the favoured ones, though any other fresh or dried mushrooms will do. Of the many versions I have tasted in Barcelona, this is the one I liked best. The meat should be beautifully tender, covered in a creamy smooth sauce.

Ingredients

Europe
France
Spain
Main course

Ingredients

Method