Fricandó with Wild Mushrooms

Ingredients

• 800g (1.75 lbs) beef (round or chuck), thinly sliced 800g (1.75 lbs) beef (round or chuck), thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, peeled and diced 2 tomatoes, peeled and diced
• 200ml (3/4 cup) red wine 200ml (3/4 cup) red wine
• 250g (9 oz) wild mushrooms (moixernons), sliced 250g (9 oz) wild mushrooms (moixernons), sliced
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
2. 2.
   Add the thinly sliced beef to the skillet and sear until browned on both sides. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the diced tomatoes to the skillet and cook for a few minutes until they start to soften.
5. 5.
   Pour in the red wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
6. 6.
   Return the seared beef to the skillet and add the sliced wild mushrooms.
7. 7.
   Pour in the beef broth and add the bay leaves and dried thyme. Season with salt and pepper to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
9. 9.
   Remove the bay leaves and adjust the seasoning if needed.
10. 10.
    Serve the Fricandó hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Beef — Choose thinly sliced beef from the round or chuck for the best results. This will ensure that the meat becomes tender during the slow cooking process.
• Wild mushrooms — If moixernons are not available, you can use other wild mushrooms such as porcini or chanterelles as a substitute. Make sure to clean them thoroughly before slicing.

Tips & Tricks

• For an extra depth of flavor, marinate the beef in red wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the simmering stew.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Fricandó with a side of creamy mashed potatoes or crusty bread to soak up the delicious sauce. A simple green salad or roasted vegetables make excellent accompaniments.

Presentation advice

Garnish the Fricandó with a sprinkle of chopped fresh parsley to add a pop of color. Serve it in a deep plate or bowl to showcase the rich sauce and tender beef.