Fricandó de vedella

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Fricandó de vedella. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Fricandó de vedella is one of the most popular of current trending meals in the world. It's easy, it's fast, it tastes yummy. It is appreciated by millions daily. Fricandó de vedella is something that I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Fricandó de vedella, 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 vedella 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 recipe, we must prepare a few components. You can cook Fricandó de vedella using 14 ingredients and 3 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Fricandó de vedella:

1. Ternera fina en filetes
2. Harina
3. Sal y pimenta
4. Vino blanco
5. Senderuelas
6. Níscalos
7. Canela en rama
8. Laurel
9. romero
10. 1 puerro
11. 1 apio
12. 2 zanahorias
13. 3 tomates
14. Piñones almendras ajos perejil y chorrito coñac azafrán

Instructions to make to make Fricandó de vedella

1. Rallamos los tomates, picamos la cebolleta, el apio, el puerro pequeñito y la zanahoria en discos. Salpimentamos y enharinamos la carne en una cazuela con aceite. Sellamos la carne y reservamos. En el mismo aceite la cebolleta con el laurel, el apio, el puerro y la zanahoria. Cuando esté pochado añadimos el tomate, la ramita de Romero y canela, una cucharada harina y sofreímos a fuego lento. Salpimentamos
2. Una vez sofrito añadimos un vaso vino blanco, dejamos que evapore y añadimos caldo carne. Dejamos hasta empiece hervir y una vez hierva retiramos fuego. Batimos la salsa hasta quede fina, lo volvemos cazuela y añadimos la carne con el caldito que han soltado. Ponemos fuego lento unos 20 minutos remenando de vez en cuando
3. Mientras, preparamos la picada. Ponemos chorro coñac, las almendras, los piñones, el ajo, los camperos, el perejil, unas hebras de azafrán y pasamos el turmix sin deshacerlo mucho. Pasados los 20 minutos añadimos la picada, los moixernons y rovellons (senderuelas y níscalos) a la cazuela. Tapamos y dejamos 1 hora más o menos a fuego lento. Dejamos reposar (contra más reposo más sabor). Acompañamos de unas patatas fritas y un buen pan y bon profit

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So that is going to wrap this up with this special food Recipe of Any-night-of-the-week Fricandó de vedella. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!