To dip bread into it: a slow-cooked dish of Catalan gastronomy

There's no place like home. A statement that everyone will have made at some point or another throughout their life. When we are away from home, we miss it and feel far from our culture. A homemade dish manages to make you feel closer and rooted, or at least it tries to.

There are as many versions of fricandó as there are houses in Catalonia. When we think of traditional Catalan cuisine, it is one of the first dishes that comes to mind, the dish par excellence. It appears documented in recipe books from the 18th century, but there are historians who believe its origin is even older. In the past, fricandó was considered an elegant dish and typical in family celebrations. Nowadays, it is associated with homemade cooking, the 'lifelong' cooking of Catalan households.

Below, we share a classic fricandó recipe to accompany the cold autumn days. A slow-cooked dish, made over a low heat and perfect for dipping bread.

Ingredients (for 2 servings)

• 500 g of sliced beef chuck
• 25 g of dried fairy ring mushrooms (or fresh if in season)
• 1 peeled and chopped onion
• 1 peeled and chopped tomato
• 1/2 cup of white wine
• A dash of brandy
• Flour
• Extra virgin olive oil
• Salt and pepper
• Water

For the picada:

• A small handful of almonds
• 1 clove of garlic
• Parsley

Preparation

• Soak the fairy ring mushrooms in water for a couple of hours. If they are fresh, we will have to clean them and pass them quickly through the pan.
• Season with salt and pepper, lightly flour and fry the meat in a casserole dish with oil. Set it aside.
• In the same oil, make a sofrito with the onion. Let it cook until it browns and then add the tomato.
• When everything is sautéed, add the meat to the sauté, flambé it with the brandy and immediately pour in the white wine. Let it reduce for 5 minutes until the alcohol evaporates.
• Cover it with water until submerged and let it simmer over low heat for 1 hour or until the meat is tender.
• Drain the mushrooms, sauté them lightly in the pan and add them to the casserole.
• In a mortar, make the mince with the almonds, the garlic, and the parsley.
• When there are a few minutes left to finish cooking, add the ground mixture diluted with a little juice from the pan. The result should be meat with sauce.
• Serve it in a deep plate.

Enjoy your meal!Discover more recipes in the section “Recipes with Taste” to the Food Channel of the Government of Catalonia. Rigorous and verified information about the world of food. Enjoy publications, informative guides, cooking tips, and recipes designed to enjoy a balanced, healthy, and sustainable diet, without having to give up the pleasures of Catalan gastronomy.