Fricando con champiñones (Fricando with Mushrooms)
Fricando con champiñones (Fricando with Mushrooms) is a traditional Spanish recipe for a classic dish of beef cutlets served with a saffron milk cap mushroom sauce. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Fricando with Mushrooms (Fricando con champiñones).
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This is a classic Spanish recipe for a dish of thin beef or veal cutlets simmered with a rich mushroom sauce made with saffron milk caps.
Ingredients:
340g beef or veal topside cut into thin cutlets
60g white flour for dredging and browning the cutlets
1l saffron milk caps, halved
225g chopped tomatoes (blanched, peeled and de-seeded beforehand)
150g sweet yellow onion, diced
60g carrots, diced
850ml water
Salt and freshly-ground black pepper, to taste
neutral oil for cooking (eg rapeseed oil)
Take a frying pan (about 25cm diameter) and place over medium heat. Add the oil then season the meat on one side only with salt and freshly-ground black pepper (this prevents over-seasoning). Dust each cutlet with flour, tapping off any excess then add to your pan. Fry for about 5 minutes per side, until nicely browned then remove from the pan and setting aside.
If you pan is not large enough to hold all the meat you will need to cook in batches. Remove the meat one cooked then add a little more oil and fry the next batch.
Once all the meat has been fried add a little more oil to the pan and use to fry the vegetables fora few minutes, scraping the base of the pan with a wooden spoon as you cook to ensure the vegetables to not burn.
Now add in the water and use to deglaze the pan, scraping the base with a wooden spoon. Cover the pan with a lid and cook for about 10–15 minutes, until the vegetables are very tender.
Whilst the vegetables are cooking, prepare the picada by very finely chopping the flat-leaf parsley, garlic and toasted almonds. Transfer to a bowl and set aside until needed.
When the vegetables are soft, take off the heat and allow to cool slightly then transfer them and their liquid to a blender and process on high until the mixture is smooth and creamy.
Place a large frying pan over medium-high heat. Add a little oil and when hot use to fry the mushrooms for about 5 minutes, or until they have taken on some colour and are golden brown. When the mushrooms are nicely caramelized, add the beef and the pureed sauce to the pan, cover with a lid cook for a further 20–30 minutes until the meat is very tender.
When the sauce has thickened and the meat is tender, stir in the picada and cook for 2 minutes, then finally check your seasoning for salt and pepper if needed and serve accompanied by plain boiled rice or saffron rice.
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