This time I share this recipe with you pork fricandó. Although the traditional recipe is veal, it is a dish that we can make with the meat that we like the most.
This recipe is not lacking in my house on these Christmas dates since it is a dish that we can prepare the day before and it is much better. A dish that everyone will like, the sauce is very good and it is easy to prepare.
If you don't know how pork fricandó is made, don't miss my step-by-step recipe with photos and get to work!
10 diners 1h 30m Main course Low difficulty Additional features: Medium cost, Christmas recipes, Stew, Spanish recipes, Catalan recipes Ingredients:
- 3 sirloins or pork loins
- 1 large onion
- 6 tablespoons fried tomato
- 200 milliliters of white wine
- 40 grams of moixernons (dried mushrooms)
- 1 can of mushrooms (or fresh seasonal mushrooms)
- 4 tablespoons of white flour
- 1 pinch of pepper
- 1 pinch of salt
- 1 jet of olive oil
Steps to follow to make this recipe: 1
The first thing we will do to make the pork fricandó is put the dried mushrooms in lukewarm water. We will leave them for 15-20 minutes.
We clean the sirloins and season them. We can pass the sirloins for flour or put it later in the sauce.
We put a wide casserole where the sirloins can be put well. We put a good jet of oil and when it is hot we add the sirloins, the we will brown on all sides over high heat. Halfway through this step we add the chopped onion and let the sirloins brown together with the onion. When the sirloins are golden, add the tablespoons of fried tomato. We remove.
We drain the moixernons and save some of the broth from the dried mushrooms.
On one side of the casserole add 2-3 tablespoons of flour and the we cook a minute along with the pork fricandó sauce.
We add the white wine to the casserole with the sirloins. We let it evaporate the wine for a couple of minutes.
We add the mushrooms that we have to soak, a little water from the mushrooms and another little from normal water. Add a little salt and let the fricandó cook quickly and easily until the meat is tender and the sauce has reduced.
Trick: You can also add a can of mushrooms in pieces, since the moixernons are very small and if we put a lot of it, it would be very strong in flavor.
When the meat is done we let it cool and cut into fillets the sirloins.
We heat the sauce and it's time to try it and rectify salt. If it is very clear, add a little flour to thicken it, and if it is the opposite that it is too thick, we will add more water. We add the fillets of meat to the sauce of the fricandó.
Trick: If you like the mushroom flavor, you can add more water to the moixernons.
And it only remains to heat the pork fricandó at the time of serving.
Be sure to try other dishes of this type such as chicken fricandó or beef fricandó, or visit my blog Cooking with Montse to get a lot more recipes for sirloin or pork tenderloin.
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