Fricandó is a traditional beef and mushroom stew from the Catalan region of Spain made with wine and tomatoes. We garnish this rich and hearty stew with an almond based condiment called picada. This dish is best served with a crusty piece of bread to soak up all of the savory juices from the stew.
Catalan Fricandó
Ingredients
- 1½ lbs stewing beef, cut into thin strips
- 2 tbsp vegetable oil, divided
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 3 garlic cloves, minced, divided
- 1 tbsp tomato paste
- 2 tomatoes, diced
- 1 bay leaf
- ¼ cup white wine
- ½ cup beef stock
- 2 tbsp finely chopped almonds
- ¼ cup fresh parsley leaves, finely chopped
Directions
1) Season the beef all over with salt and pepper. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until just smoking. Add the beef a sear until brown on all sides, about 10 minutes total.
2) Transfer beef to a Suvie pan. Add remaining 1 tbsp oil, mushrooms, 1 tsp salt, ½ tsp black pepper, onion, and 2 garlic cloves to the empty skillet. Cook, stirring often until softened, about 4 minutes.
3) Transfer onions and mushrooms to the pan with the beef. Add tomato paste, tomatoes, bay leaf, white wine, and beef stock to the pan and stir to incorporate. Place pan in the bottom zone of Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 4 hours
3) During the cook, make the picada garnish. Combine the chopped almonds, remaining garlic clove, and chopped parsley leaves in a small bowl. Set aside innthe fridge.
4) After the cook, remove the pan from Suvie. Season to taste with salt and pepper. To serve, ladle the soup into bowls and top the fricandó with the picada garnish.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 370, Total Fat 19g, Total Carbohydrates 9g, Total Sodium 200mg, Total Protein 41g