Veal fricandó, a traditional dish

Veal fricandó, a traditional dish

Today I encourage you to prepare a traditional dish of the Catalan gastronomy, the veal fricandó. A stew of beef fillets with mushrooms that becomes a great autumn alternative to complete your weekend menu. Don't you have a good feint?

For the fricando, llata is traditionally used, a cut that belongs to the shoulder of the animal and is characterized by being tender and lean. However, it is not the one I have used; Any good cut for cooking can work.

The advantage of this dish is that you incorporate into it seasonal mushrooms and give it the final touch with a chopped almond and garlic that will serve to give body and flavor to the stew. Following the instructions that I give you today you will have no problems doing it, it is very easy!

The recipe

Veal fricandó, a traditional dish
Veal fricando is a traditional Catalan dish perfect for autumn thanks to its combination of meat, vegetables and mushrooms. Test it!

Kitchen: Traditional
Recipe type: Meat
Rations: 4

Preparation time: 
Cooking time: 
Total time: 

  • 500g. of beef steaks
  • Sal Island
  • Ground black pepper
  • Wheat
  • Olive oil
  • 3 garlic cloves, minced
  • 2 onions, chopped
  • 3 carrots, chopped
  • 200 g. crushed tomato
  • 1 sprig of rosemary
  • 1 hoja de laurel
  • ½ glass of red wine
  • 400 ml. meat broth
  • 125g. mushroom
  • 125 g. mushroom
  • 25 g of toasted almonds
  • 1 sprig of parsley

  1. We season the fillets of beef and then we flour them and shake them a little with our hands to remove excess flour.
  2. We put a saucepan over high heat with a good splash of olive oil and when the oil is very hot, we brown the fillets on both sides. Once done, we remove them to a source and reserve them.
  3. In the same saucepan, lower the heat slightly, add a splash more olive oil and sauté onion and 2 cloves of garlic finely chopped with a pinch of salt for 5 minutes.
  4. Next, we add the carrot and cook for 10 more minutes.
  5. Then we add the tomato, the sprig of rosemary and the bay leaf, mix and cook for 5 minutes so that the tomato thickens.
  6. Entonces we add the fillets, We raise the heat and add the red wine to cook for two minutes.
  7. We pour the broth of meat and cover the casserole. When it comes to a boil, lower the heat to medium-low heat and let it cook for 20 minutes with the pot covered.
  8. While we prepare the mushrooms and mushrooms. We clean and chop.
  9. After 20 minutes, add the mushrooms and the mushrooms to the casserole and let it cook for 10 minutes.
  10. We take advantage of that little time to prepare the bite. To do this, we work the remaining clove of garlic, the toasted almonds, a sprig of parsley and a couple of tablespoons of the broth from the casserole in a mortar until we obtain a paste.
  11. We add this chopped to the casserole, mix and cook for a couple more minutes so that it is integrated.
  12. We enjoyed the hot beef fricandó.

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