Ingredients with Measurements:
- 2 lbs beef round steak, cut into thin slices
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1/2 cup red wine
- 1/2 cup beef broth
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 bay leaf
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Season the beef slices with salt, black pepper, and paprika. Dredge each slice in the flour, shaking off any excess.
3. Brown the beef slices in the hot oil, working in batches if necessary. Remove the beef from the skillet and set aside.
4. In the same skillet, sauté the onion and garlic until softened, about 5 minutes.
5. Add the chopped tomatoes and bay leaf to the skillet. Cook for 5 minutes, stirring occasionally.
6. Pour in the red wine and beef broth. Bring to a boil, then reduce the heat to low.
7. Return the beef slices to the skillet, making sure they are covered with the sauce. Cover the skillet and simmer for 1 hour, stirring occasionally.
8. Remove the bay leaf before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 11g
Protein: 37g
Substitutions for ingredients:
- Beef round steak can be substituted with veal or pork.
- Red wine can be substituted with beef broth or water.
- All-purpose flour can be substituted with cornstarch or gluten-free flour.
Variations:
- Add sliced mushrooms to the skillet with the onion and garlic.
- Use diced bell peppers instead of tomatoes.
- Add a pinch of saffron to the sauce for a more intense flavor.
Tips and tricks:
- Make sure to brown the beef slices well before adding them to the sauce. This will give the dish a richer flavor.
- If the sauce is too thin, you can thicken it with a slurry of cornstarch and water.
- Fricandó de la Vall is traditionally served with a side of Catalan-style spinach.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve Fricandó de la Vall in a shallow bowl, garnished with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve with a side of Catalan-style spinach.
- Pair with a glass of red wine, such as a Tempranillo or Garnacha.
Suggested side dishes:
Catalan-style spinach
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water.
- If the beef slices are tough, simmer for an additional 30 minutes.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fricandó de la Vall is a traditional Catalan beef stew that originated in the Vallès region of Catalonia, Spain. It is typically served with a side of Catalan-style spinach.
Flavor profiles:
Fricandó de la Vall is a rich and savory dish, with flavors of beef, tomato, and red wine.
Serving suggestions:
Serve Fricandó de la Vall with a side of Catalan-style spinach and a glass of red wine for a traditional Catalan meal.
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Region: Spanish