Best 2 Fricandó Amb Moixernons Beef With Wild Mushrooms Recipes

FRICANDó AMB MOIXERNONS - BEEF WITH WILD MUSHROOMS

Steps:

• Place the flour in a shallow bowl, season with salt and pepper, and stir to combine. Lightly dredge the beef slices on both sides in the seasoned flour, shaking off any excess.
• In a heavy-bottomed Dutch oven or flameproof ceramic baking dish over medium heat, warm the olive oil. Working in batches if necessary, add the beef and brown on all sides, about 5 minutes. Transfer the beef to a plate with a slotted spoon. Reserve the pot with the remaining oil.
• Next, make a sofregit. If using fresh oregano, thyme, marjoram, and rosemary sprigs, tie them in a bundle with kitchen string and set aside. Return the pot to medium heat, add the onions, and sauté until soft, about 3 minutes. Cut the tomatoes in half and, using the large holes of a grater-shredder, grate the pulp directly into the pot. Discard the skins. Add the garlic. When the vegetables are cooked, after about 4 minutes, add the wine. Add the gerb bundle or dried herbs and the bay leaf and nutmeg. Then grate the chocolate directly into the pot. Simmer over medium heat until the ingredients begin to form a sauce, about 5 minutes.
• Drain the mushrooms in a sieve ined with cheesecloth, reserving the liquid, and add to the pot. Return the beef to the pot with any juices. Add the stock and enough of the mushroom-shoaking liquid to cover the beef. Season to taste with salt and pepper.
• Reduce the heat to low, cover partially, and cook until the beef is thoroughly tender and the sauce is thick and concerntrated, about 1 hour. If using fresh herbs, remove and discard the herb bundle, and then discard the bay leaf. Transfer to a warmed serving dish or serve in the Dutch oven.

BRAISED BEEF WITH MUSHROOMS

Steps:

• n a saucepan over high heat, bring the stock to a boil and add the mushrooms. Remove from the heat, cover and let stand for 1 hour. Season the beef with salt and pepper. Dredge the beef in 1 cup of the flour and shake off the excess. In a large sauté pan over medium-high heat, warm the olive oil. Brown the beef, 3 to 5 minutes per side. Transfer to a slow cooker. Reduce the heat to medium, add the onions and the remaining 1⁄4 cup flour to the pan and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for 1 minute. Add the wine, tomatoes, chocolate and herbs and bring to a simmer. Slowly pour in the stock and mushrooms, leaving the grit behind. Simmer until thickened, 3 to 5 minutes, then add to the slow cooker. Cover and cook on high for 4 1⁄2 hours. Remove the herb bundle and discard. Cut the beef into chunks and serve with the sauce.