This recipe is for a fricandó dish that serves 4 people. It involves thinly sliced veal that is seasoned and browned, then simmered in a casserole with carrots, onion, tomatoes, mushrooms, white wine, and water for 45-60 minutes. Garlic, parsley, and thyme are used to make a dressing that is added during the last 8 minutes of cooking. The meat mixture is allowed to rest before serving.

1. FRICANDÓ http://recipespicbypic.blogspot.com

2. FRICANDÓ Ingredients for 4 servings: 600 grs of thinned sliced veal, 2 carrots, 1 big onion, 2 ripe tomatoes, 4 garlic cloves, a spring of fresh thyme, fresh parsley,100 grs variated mushrooms, flour, 1 small glass of white dry wine, 1 small glass of water, olive oil, salt, black ground pepper. Add the salt and pepper to the meat, coat in flour and fry a bit, reserve in kitchen paper to leave there the excess of oil. In a big casserole fry the onion with some olive oil at low heat.

3. FRICANDÓ When it gets transparent, add the sauce of the 2 tomatoes (no peel and no seeds), the carrot and stir until the sauce thickens at low fire. Add the meat, the glass of wine and the glass of water and some salt, let it cook at medium heat for 15 minutes aprox until the alcohol has evaporated completely.

4. Meanwhile, moisturize the dried mushrooms (this is what I used) Have a pot with boiling water and add the mushrooms, let them boil for 20 seconds and rinse. Reserve. Meanwhile, prepare a dressing with the garlics, some salt, some oil (3 table spoons) and 2 springs of fresh parsley. FRICANDÓ

5. FRICANDÓ Add the mushrooms to the casserole and the spring of thyme. Low the heat to minimum, cover it and let it simmer for 45 to 60 minutes. Keep on stirring now and then to see it doesn’t need more water. If it does, add a bit. Just 8 minutes before is done, add the garlic dressing and stir. Cover again, and finish cooking. Once you turn of the heat let rest for 5 minutes before seving.