Fricandó de ternera con setas variadas

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Fricandó de ternera con setas variadas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Fricandó de ternera con setas variadas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fricandó de ternera con setas variadas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Fricandó de ternera con setas variadas using 18 ingredients and 9 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Fricandó de ternera con setas variadas:

1. 800 gr escalopes de ternera
2. 1 cebolla picada
3. harina para enharinar la carne
4. 2 tomates pelados y rallados
5. 200 ml vino blanco seco
6. 600 ml caldo de carne
7. 1 diente ajo
8. romero
9. tomillo
10. Setas variadas
11. para la picada
12. 12 almendras enteras
13. 1 diente ajo
14. perejil fresco
15. nuez moscada
16. aceite de oliva virgen extra
17. pimienta negra
18. sal

Instructions to make to make Fricandó de ternera con setas variadas

1. Cortar la ternera en filetes finos.
2. Salpimentar, pasarlos por la harina y sacudirlos un poco para retirar el exceso.
3. Freír los filetes en un fondo de aceite bien caliente y dejar que se doren un poco. Una vez hechos retirar del aceite y reservar.
4. En el mismo aceite que ha quedado y a fuego medio, póchar lentamente la cebolla, el diente de ajo y el tomate en ese orden.
5. Cuando el sofrito esté hecho, añadir las setas y saltéarlas un par de minutos, con el fuego un poco más fuerte, para que se evapore el agua que suelten.
6. Acto seguido, echar el vino blanco y dejar evaporar el alcohol, también a fuego medio.
7. Agregar la carne a la olla, remover un par de veces y cubrir con el caldo de carne. Añadir el tomillo, el romero y el laurel y dejar que cueza y se reduzca la salsa durante 30 minutos aproximadamente.
8. En un mortero o picadora disponer el diente de ajo, las almendras, el perejil al gusto y la nuez moscada. Trabajar los ingredientes hasta hacer una picada y añádirla a la olla cuando falten 5 minutos para que el fricandó esté listo.
9. Servir sobre un arroz blanco o unas de patatas fritas.

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