Ingredients For 6-8 people: 2 k canned beef 1 medium onion ½ leek ¼ carrot 2 ripe tomatoes 200 g assorted mushrooms (St. George’s mushrooms, porcini, chanterelles, etc.) 1 glass stale wine Meat broth Ground black pepper Flour Salt Olive oil For the “picada” seasoning: 2 cloves of garlic 10 g toasted almonds 10 g toasted hazelnuts 1 slice of bread Fresh parsley Necessary tools: Stew pot, frying pan, mortar Preparation time: 2 hours Difficulty: Medium Steps to follow Cut the beef into thin slices, salt it, flour it and fry it in a stew pot with plenty of oil until it is golden brown. Remove and set aside. Remove the excess oil from the pot and fry the onion, carrot and leek, all finely chopped, until golden brown. Add the peeled and seeded tomatoes and the stale wine, and let it cook for about 10 minutes. Put the beef in the pot, cover it with broth and let it cook over low heat for 45 minutes. Meanwhile, in a frying pan with a little oil, sauté the chopped and salted mushrooms. Put the garlic, hazelnuts, almonds, bread and parsley in a mortar and grind well. Add a little of the beef cooking juice and stir well. Place the mushrooms and picada in the pot with the beef, season with salt and pepper and let cook for another 10 minutes. Let the fricandó rest for a while before serving. Although, like all stews, it is best to eat it after it has rested for a few hours, or even after a couple of days. Various cuts of beef can be used to make fricandó, but they should always be ones that require slow cooking, such as silverside, shin, topside, brisket or generally any cut from the leg. And if you don’t have St George’s mushrooms because they’re out of season, don’t worry – you can substitute them with dark ceps, chanterelles, bloody milk caps, slippery jacks, or grey knights. Presentation and recommended dressings The traditional presentation of fricandó on the table is simple and unpretentious, but generous in the portion and sauce. Sometimes, a little chopped parsley is sprinkled on top to give it a touch of colour, but the presentation is generally simple. It is served hot, as it is a dish that is especially comforting in winter, and accompanied by a good slice of bread. Other related recipes Beef entrecote with tomato, garlic and parsley Catalan-style broad beans Chicken with mushrooms