Beef with mushrooms (do not mistake with Fricando)
(Ternera con setas
Four servings: 600 g of beef meat cut into thin steaks;
flour; 1 big-sized onion; 4 tbsp of tomato purée; 12
almonds; 12 hazelnuts; 1 can of assorted mushrooms
(rinsed in tap water and drained); 1 glass of wine; 1
glass of light beef stock; olive oil; salt & pepper.
Preparation: Salt and pepper the steaks and fry them
with oil on a medium-to-high heat. Reserve the steaks in
a casserole; in the mean time, fry (now on a medium-tolow heat) the onion in the same oil; let simmer this onion
until it gets a bit brown, and then add the tomato and,
after 2 minutes, the glass of wine. Let it simmer for 20
minutes and move this sauce to a glass blender together
with the almonds and the hazelnuts (peeled) and
process it all.
Next pour this thick sauce on the steaks and thin it out
with 1 glass of light beef stock. Let the preparation
simmer, on a low heat and with the lid on, for 1 hour (or
90 minutes, depending on the softness and thickness of
the meat steaks; I usually cut a small piece and taste it
to check it). And finally, add the mushrooms some 10
min before the conclusion time.