This beef fricandó with mushrooms and foie is my version of one of the dishes we prepared together with the Torres brothers in the event #NoMasDramasenlaCocina with Kitchen with Bra.

BRA organizó un evento muy especial en el restaurante "Cocina Hermanos Torres", que tuvo lugar el pasado 17 de Octubre en Barcelona y en el que 8 blogueras, (Raquel, Mj, Carolina, Silvia, Laura, Inés, Rosa and I), together with 8 followers, we had the opportunity to share with some followers a very special day of cooking, good food and above all many laughs.

That's how I got to meet Lourdes (@sweet_loulou), a follower who has been with me for a long time and who I was able to hug and cuddle in person. Kitchen with Bra had organized it to the last detail and the day began as a game and ended with a fantastic meal that the Torres Brothers prepared especially for us.

Nos dividimos en dos equipos y como capitanes los hermanos Torres, uno en cada uno. El mío fue el equipo de Javier con Caro, Inés y Silvia y nuestras parejas, y digan lo que digan, por supuesto fuimos las ganadora ... jajaja, porque nuestro fricandó de ternera con setas y foie quedó de 10. Te dejo aquí el link a la página de Kitchen with Bra where you can see a lot of photos and details from that fantastic day.

The menu was a summary of all our dramas in the kitchen. And among those dishes was this delicious fricandó who I've given a personal touch and that I'm sure will become one of your favorites. They didn't even leave the crumbs around here, so let's go get the recipe!

Ingredients

• 1/2 kg beef hip tip fillets
• 1 tablespoon of flour
• 1 large onion
• 300g crushed tomato
• 200g seasonal mushrooms
• 50ml brandy
• 500ml bird's broth
• 150 g duck foie gras (you can use foie gras terrine)
• a handful of pistachios

Directions

Clean the mushrooms and set aside.

Fillet the veal and flour. Mark well in a saucepan with olive oil and remove.

Peel and cut the fine onion and brown in the same saucepan for about 15 minutes until well browned

Once poached, add the brandy and let it caramelize for a couple of minutes.

Now add the crushed tomato along with the thyme sprig and bay leaf. Move well and let cook for a few minutes until the tomato is well fried.

Sprinkle and add the meat and broth. Let's let it cook over medium heat until the sauce is reduced, about 30 minutes.

Now add the mushrooms and the diced foie gras. Let's cook for another 10 minutes, or until the meat is tender.

We serve with a little parsley and thyme on top.

Tips and Tricks

• It freezes very well
• Replace beef with chicken
• Servings: 4
• Difficulty: easy
• Preparation time: 50 minutes

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