Braised Veal with Dried Mushrooms (Fricando amb Moixernons)

Name: Braised Veal with Dried Mushrooms (Fricando amb Moixernons)
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 2 pounds boneless veal; Kosher salt and freshly ground black pepper; all-purpose flour for dredging; 1 medium onion; 1 garlic clove; 2 ripe medium tomatoes; Scant 1 cup (15 g) dried mushrooms, preferably moixernons; ¾ cup muscatel, moscato, vino rancio, sweet sherry, or another sweet wine; 1 ½ cups light beef stock or water

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Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 5 mins
Servings
4 servings
Calories
713 kcal
Course
Main Course
Cuisine
Spanish

Braised Veal with Dried Mushrooms (Fricando amb Moixernons)

Megan Mendez

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This Spanish braised veal dish is an umami flavor bomb with the addition of dried mushrooms. It's perfect when you want something cozy and comforting.

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Ingredients

Servings

6 tablespoons extra-virgin olive oil plus more for oiling pan
2 pounds boneless veal thinly sliced about ¼-inch thick
Kosher salt and freshly ground black pepper
all-purpose flour for dredging
1 medium onion finely chopped
1 garlic clove minced
2 ripe medium tomatoes halved crosswise, seeded and grated, discarding the skins but reserving the juices
Scant 1 cup (15 g) dried mushrooms, preferably moixernons (St. George’s or fairy ring mushrooms) (I used dried porcini and black trumpet mushrooms)
¾ cup muscatel, moscato, vino rancio, sweet sherry, or another sweet wine
1 ½ cups light beef stock or water

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Instructions

In a cazuela, heavy casserole, large saute pan, or deep skillet, heat 4 tablespoons of the olive oil over medium-high heat. Season the veal with salt and pepper, lightly dredge in flour, and pat to shake off the excess. Quickly brown in single-layer batches that don’t crowd the pan, about 30 seconds on each side. Transfer to a large platter. Add a bit more oil to the pan if needed between batches.
To make the sofrito, add the remaining 2 tablespoons olive oil to the cazuela, reduce the heat to medium-low, add the onion and a pinch of salt and cook, stirring frequently, as the onion turns translucent, 8 to 10 minutes. Add the garlic and cook, stirring almost continuously, until aromatic, about 1 minute. Add the tomatoes and their juices and stir well.
Cook uncovered over low heat, stirring often and tapping down on the ingredients with a wooden spoon to help break them down, until the tomato is dark, pulpy, and has lost its acidity, 10 to 20 minutes.
Dribble in 2 or 3 tablespoons of water two or three times during cooking, if needed, to keep the sofrito from drying out. It can be made ahead and refrigerated a day or two.
Meanwhile, place the dried mushrooms in a small bowl, cover with warm water, swish them around, and immediately pour off the water. Cover the damp mushrooms with 2 cups warm water and let soak for 1 hour.
Return the veal to the pan of sofrito and turn to coat. Pour in the muscatel, turn over the pieces of veal, and let the alcohol burn off for 2 minutes before pouring in the stock. Bring to a simmer, reduce the heat to low, and partly cover the pan. Cook, just letting bubbles slowly break the surface for 45 minutes, turning over the meat from time to time to keep it from sticking.
Drain the mushrooms, reserving the liquid. Add the mushrooms and ½ cup of the reserved liquid to the pan and cook uncovered for 30 minutes, or until the veal is very tender. Add more reserved liquid if needed. The sauce should be like gravy. Serve from the cazuela.

Notes

Adapted from Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia

Nutrition Information

Show Details

Calories 713kcal (36%) Carbohydrates 18g (6%) Protein 75g (150%) Fat 50g (77%) Saturated Fat 3g (15%) Polyunsaturated Fat 11g Monounsaturated Fat 8g Cholesterol 150mg (50%) Sodium 1132mg (47%) Potassium 227mg (6%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 713 kcal

% Daily Value*

Calories	713kcal	36%
Carbohydrates	18g	6%
Protein	75g	150%
Fat	50g	77%
Saturated Fat	3g	15%
Polyunsaturated Fat	11g	65%
Monounsaturated Fat	8g	40%
Cholesterol	150mg	50%
Sodium	1132mg	47%
Potassium	227mg	5%
Fiber	3g	12%
Sugar	5g	10%