📝 About This Recipe
Fricandó is a cornerstone of Catalan gastronomy, a soul-warming stew that traces its roots back to medieval times. Unlike many Spanish stews, it relies on thin slices of tender veal braised with 'moixernons' (St. George's mushrooms) to create a silky, deeply savory sauce. The secret lies in the 'picada'—a traditional finishing paste of nuts and herbs—which provides a luxurious texture and an unforgettable aromatic depth.
🥗 Ingredients
The Meat
- 800 grams Veal topside or round (sliced into thin medallions about 1/2 cm thick)
- 1/2 cup All-purpose flour (for dredging the meat)
- 4-5 tablespoons Extra virgin olive oil (high quality Spanish oil preferred)
- to taste Salt and freshly ground black pepper
The Sofrito and Braise
- 40 grams Dried Moixernons (St. George's mushrooms) (or 300g fresh wild mushrooms like chanterelles)
- 2 medium Yellow onions (very finely minced)
- 2 medium Ripe tomatoes (grated, discarding the skin)
- 2 pieces Garlic cloves (minced)
- 150 ml Dry white wine or Rancid wine (Catalan 'Vi Ranci' is traditional)
- 500-700 ml Beef stock (warm, low sodium)
- 1 small piece Cinnamon stick (optional but authentic)
- 1 piece Bay leaf
The Picada (Finishing Paste)
- 12 pieces Toasted almonds (skinned)
- 8 pieces Toasted hazelnuts
- 1 piece Garlic clove (peeled)
- 1 small bunch Fresh parsley (leaves only)
- 1 pinch Saffron threads (toasted slightly)
- 1 piece Maria biscuit or small piece of fried bread (to thicken the sauce)
👨🍳 Instructions
-
1
If using dried mushrooms, place them in a bowl with warm water for at least 30 minutes. Once softened, drain them but reserve the soaking liquid, filtering it through a fine mesh to remove any grit.
-
2
Season the thin veal slices with salt and pepper. Lightly dredge each piece in flour, shaking off any excess so only a fine coating remains.
-
3
In a wide, heavy-bottomed clay pot (cazuela) or a large skillet, heat the olive oil over medium-high heat. Brown the veal in batches until golden on both sides. Do not overcook; you just want a nice crust. Remove and set aside.
-
4
In the same oil (add a bit more if needed), add the minced onions. Reduce heat to low and cook slowly for 15-20 minutes until the onions are dark golden brown and caramelized. This 'sofrito' is the base of all flavor.
-
5
Add the minced garlic and cook for 2 minutes, then stir in the grated tomato. Cook until the tomato liquid has evaporated and the mixture is thick and jam-like.
-
6
Pour in the wine, scraping the bottom of the pan to release all the flavorful browned bits (deglazing). Let it reduce by half.
-
7
Return the veal slices to the pot, layering them slightly. Add the mushrooms, the bay leaf, and the cinnamon stick.
-
8
Pour in the beef stock and the reserved mushroom soaking liquid until the meat is just covered. Bring to a gentle simmer, then cover and cook on low heat for about 60 minutes, or until the veal is fork-tender.
-
9
While the meat simmers, prepare the 'picada'. In a mortar and pestle, grind the garlic, nuts, parsley, saffron, and the biscuit/bread into a fine, thick paste. Add a tablespoon of the cooking broth to loosen the paste.
-
10
Ten minutes before the stew is finished, stir the picada into the sauce. Gently shake the pot to incorporate it. This will thicken the sauce and add a final layer of complexity.
-
11
Taste for seasoning and adjust salt and pepper if necessary. The sauce should be glossy and coat the back of a spoon.
-
12
Remove from heat and let the dish rest for at least 15 minutes before serving. Like all good stews, it is even better the next day.
💡 Chef's Tips
Always use thin slices of veal; if they are too thick, they won't achieve that melt-in-the-mouth texture unique to Fricandó. Don't rush the onions—the deep mahogany color of the sofrito defines the color and richness of the final sauce. If you can't find Moixernons, dried porcini or fresh chanterelles make an excellent substitute. Always filter your mushroom soaking liquid; it contains incredible umami but often hides sand at the bottom. The picada is essential; never skip the nuts as they provide the characteristic 'velvet' mouthfeel of Catalan cuisine.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread to mop up every drop of the luxurious sauce. Pair with a medium-bodied Catalan red wine, such as a Priorat or a Montsant. A side of simple white rice or boiled potatoes works beautifully to balance the richness. For a truly traditional experience, serve in the same earthenware 'cazuela' it was cooked in. Finish with a light sprinkle of fresh parsley for a pop of color.