This time I share with you and recipes this recipe for fricandó pork. Although the traditional recipe is veal, it is a dish that we can do with the flesh 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 a day before and is much more Okay. A dish that will really like everyone, the sauce is very good and is simple to prepare. If you don know how the pork fricand is not lost my recipe step by step with photos and get to work!
| 🚻 10 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to do pork: |
| 3 SOLOMILLS OR LOMOS DE PERD 1 large onion 6 tablespoons of fried tomato 200 milliliters of white wine 40 grams of moixernons (dry mushrooms) 1 can of mushrooms (or fresh seasonal mushrooms) 4 tablespoons of flour flour Blanca 1 pinch of pepper 1 pinch of salt 1 jet of olive oil |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to do pork:
1. The first thing we will do to do pork fricand is to put the dry mushrooms in warm water. We will leave them about 15-20 minutes.
2. We clean the sirloins and salt and pepper them. We can pass the sirlobes for flour or then put it in the sauce.
3. We put a wide casserole where the sirloin can be done well. We put a good stream of oil and when it is hot we add the sirloins, we will brown them on all sides over high heat. In the middle of this step we add the chopped onion and let the sirloin be brown along with the onion. When the sirloin are golden, we add the spoonfuls of fried tomatoes. We stir.
4. We drain the Moixersons and keep a little of the broth of the dry mushrooms.
5. On one side of the casserole we add 2-3 tablespoons of flour and cook it a minute along with the pork fricando sauce.
6. Add the white wine to the casserole with the sirloin. We let it evaporate the wine for a couple of minutes.
7. Add the mushrooms we have soaked, a little water from the mushrooms and another normal water. We add a little salt and let the fricandó easy and fast until the meat is tender and the sauce has reduced.
Trick: You can also add a can of mushrooms in pieces, since the Moixernans are very small and if we put a lot we would be very strong of flavor.
8. When the meat is made, we let it cool and cut the sirloins into fillets.
9. We heat the sauce and it is time to try it and rectify salt. If it is very clear to add some flour to thicken it and if it is unlike we are very thick, we will add more water. Add the meat fillets to the Fricandó sauce.
Trick: If the taste of mushrooms you like you can add more water from the Moixersons.
10. And it only remains to heat the pork when it comes to serving. Do not try other dishes of this type such as chicken or veal fricandó, or visit my blog target = _blank relic = nofolow class = outboundcocinating with Montse to get a lot of sirloin recipes or pork tenderloin.
