Fricandó

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Fricandó. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Fricandó is one of the most popular of recent trending foods in the world. It's appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Fricandó is something that I have loved my entire life.

Many things affect the quality of taste from Fricandó, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fricandó delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fricandó is 4 a 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fricandó estimated approx 60-70 minutos.

To begin with this recipe, we must prepare a few components. You can have Fricandó using 13 ingredients and 9 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Fricandó:

1. 100 gramos Harina
2. 800 gramos ternera fileteada
3. 4 Tomates medianos pelados
4. 2 cebollas
5. 2 dientes ajo
6. 2 hojas laurel
7. 1 rama pequeña de canela
8. 30 gramos picatostes
9. 40 gramos avellanas
10. 2 pastillas caldo de carne
11. Aceite, pimienta y sal
12. 80 gramos setas secas

Instructions to make to make Fricandó

1. Cocer un momento los tomates para pelarlos bien. Poner en remojo las setas.
2. Salpimentar la carne y marcarla en el aceite previo enharinado. Reservar.
3. Picar la cebolla y el ajo y dorar en el mismo aceite. Yo pongo ya el ajo para que no quede muy fuerte, pero también se puede poner en la picada.
4. Cuándo está dorada la cebolla añadir el tomate pelado, cortado a cuartos y dos hojas de laurel, cubrir con caldo de carne previamente disuelto en un cazo y cocer 20 minutos.
5. Mientras se hace la salsa podemos tostar en el horno, 10 minutos a 180º, las avellanas y pelarlas. Después las picaremos en un mortero con un generoso chorro de aceite y los picatostes. (Yo los uso de compra, que tienen menos aceite)
6. Transcurridos los 20 minutos pasamos por el turmis la salsa y, si es necesario, añadiremos más caldo de carne que tenemos reservado por si acaso.
7. Ponemos la carne con la salsa 40-50 minutos más a fuego medio, añadiendo la ramita de canela y las setas con su agua. Removemos de vez en cuando para que no se pegue la cebolla.
8. Durante la cocción, si queremos la salsa más líquida, iremos añadiendo caldo de carne siempre caliente.
9. Los últimos cinco minutos de cocción añadimos la picada de avellanas y picatostes. Servir y listo.

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