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Fricandó style Veal Cooking with Katia

Fricandó of Beef with Boiled eggs

I first of all, apologize, for not having been able to devote more time to blog, in these last two months, but work and personal issues have prevented me.

promise from now on continue to devote more time in the kitchen, and keep showing you new recipes.

And I want to thank all those who follow me forever, and that you discover this blog first, and all my new followers.

This recipe I dedicate to you all.

Katia.

This recipe I am going to explain is my own land, de Catalunya.

The Fricandó can cook in many ways, but I think this recipe is very Sencillito to do, and that you can do without difficulty.

Fricandó of Beef with Boiled eggs

Ingredients for 4 people:

steaks 1kg fine

1 onion

1 cup white wine

1 tablespoon flour

Moixernons 1 can

Knorr Beef Bouillon granules

4 hard boiled eggs

, 1 bay leaf

Prepared

In a large pot, fry the steaks in olive oil, but are not well done, simply return and lap because then they will continue cooking during the time of the stew.

While the steaks are fried, go chopping the onion finely.

Once the steaks are done, add the same oil, chopped onion and let brown.

Just before the onions are golden, pour a glass of white wine and let it evaporate a few minutes.

While the onion is done, we will put the mushrooms in a bowl with water and put them to soak for a while.

then throw a bucket of flour, so that we over the sauce thickens.

Spinning with a wooden spoon to dissolve the flour, and re-lay the steaks during cooking.

then we'll mushrooms, drained of water before, but we'll throw the water where they have been soaking, and that water will serve to spice up the stew.

In a saucepan with a shot glass of hot water will dissolve half cazito beef bouillon granules, and throw him to the stew, and go down to low heat for 15 to 20 minutes.

After that time, we'll take the water where the mushrooms have been soaking, and let it simmer very gently for a few minutes.

In a separate saucepan, coceremos a hard-boiled eggs with a pinch of salt and a bay leaf.

Once cooked, cool them under running cold water, peeled, and cut in half, and add to stew.

We'll let a few more minutes, and you're ready to Emplate.