Fricandó de ternera

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Fricandó de ternera. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Fricandó de ternera is one of the most well liked of recent trending meals on earth. It's easy, it's fast, it tastes delicious. It's enjoyed by millions daily. Fricandó de ternera is something which I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Fricandó de ternera, 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 de ternera 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 de ternera is 4 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 de ternera estimated approx 50 minutos.

To get started with this particular recipe, we must prepare a few components. You can cook Fricandó de ternera using 14 ingredients and 5 steps. Here is how you cook that.

Es una receta riquísima, típica de Cataluña, a mi me encanta, las setas dan a la carne un toque de sabor buenísimo, es fácil de hacer y de un día para otro está mucho más rica.

Ingredients and spices that need to be Make ready to make Fricandó de ternera:

1. 8 filetes ternera
2. Sal
3. Pimienta
4. Harina para rebozarlos
5. aove
6. 1 cebolla
7. 250 Gm setas frescas
8. 2 tomates medianos rallados
9. 100 ml brandy
10. 100 ml vino blanco
11. 1 diente ajo
12. Unas almendras
13. Perejil
14. 200 ml agua

Instructions to make to make Fricandó de ternera

1. Salpimentar los filetes, limpiar las setas con un trapo limpio y húmedo, trocearlas. Pasar los filetes por harina, retirar el exceso, freír levemente en una sartén con el AOVE a temperatura media-alta. Sacar los filetes a un plato y reservar.
2. Colar el AOVE a una cazuela y freír en él la cebolla picadita, cuando está hecha añadir las setas, dejar que se hagan un poco y añadir el tomate rallado, dar unas vueltas y añadir el brandy y el vino blanco, dejar que evapore el alcohol e incorporar los filetes a la cazuela, ajustar el punto de sal.
3. Majar en un mortero el diente de ajo, las almendras y el perejil, recoger con un poco de agua y añadir a la cazuela.
4. Ir echando agua al guiso según vaya necesitando, dejar cocer el conjunto unos 20 minutos, tiene que quedar una salsa espesita.
5. Espero que os guste.

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