Entree: Spain – Catalonia – Fricandó (Catalan stew of thinly sliced beef simmered in a savory stock with mushrooms and a ground-almond and garlic picada)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

- 1 1/2 lb (680 g) beef round or sirloin, thinly sliced into medallions (about 1/4-inch thick)
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large (about 8 oz / 225 g) yellow onion, finely chopped
- 3 garlic cloves, minced (reserve 1 clove whole for picada)
- 12 oz (340 g) cremini or button mushrooms, cleaned and halved or quartered
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) beef stock, hot
- 2 tbsp (30 g) tomato purée
- 1 bay leaf
- 1 tsp (5 g) sweet paprika (optional)
- Salt and freshly ground black pepper to taste
- For the picada: 1/4 cup (35 g) blanched almonds, 1 garlic clove, 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tbsp (15 ml) olive oil reserved for finishing
- Lemon zest for garnish (optional)

Instructions

1. Lightly season the beef slices with salt and pepper, then dredge in flour and shake off excess.
2. In a heavy skillet or cazuela, heat 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter over medium-high heat. Quickly brown beef slices in batches for 1–2 minutes per side until golden but not fully cooked through; remove and set aside.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter. Sauté the chopped onion until translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more.
4. Add mushrooms and cook until they release their liquid and begin to brown, about 6–8 minutes. Stir in tomato purée and paprika if using, and cook 1–2 minutes to combine.
5. Deglaze the pan with the white wine, scraping any browned bits, and simmer until reduced by about half, 3–4 minutes. Add hot beef stock and the bay leaf, bring to a gentle simmer.
6. Return the browned beef to the pan, nestling slices into the sauce. Cover partially and simmer gently until the beef is tender, about 25–35 minutes depending on thickness.
7. Meanwhile prepare the picada by grinding the blanched almonds with the reserved garlic clove and parsley using a mortar and pestle or pulse briefly in a food processor to a coarse paste; mix with 1–2 tbsp (15–30 ml) of warm sauce or stock to loosen.
8. Stir the picada into the stew in the last 5 minutes of cooking to thicken and enrich the sauce. Adjust seasoning with salt and pepper.
9. Finish with 1 tbsp (15 ml) olive oil and a little lemon zest if desired. Serve hot with potatoes, rice, or crusty bread.