This Spanish braised veal dish is an umami flavor bomb with the addition of dried mushrooms. It's perfect when you want something cozy and comforting.
There are many classic braises and stews throughout European cuisines. This simple but flavorful Braised Veal with Dried Mushrooms (Fricando amb Moixernons) is perfect when the weather cools down.
In addition to sliced veal, it features onion, garlic, tomatoes, dried mushrooms, sweet wine, and stock or water. Although this recipe is clearly influenced by neighboring France, it's is decidedly Spanish in flavor with the typical use of sofrito.
I actually used stewing veal that was already cut up (it was on sale), and I gently butterflied and/or pounded the pieces to make them flatter like the recipe states.
The result is a mouthwatering, tender concoction of delicate veal, umami mushrooms, and simply the most fabulous flavorful sauce.
I served this with some noodles, but mashed potatoes, rice, or bread would be excellent starches to help soak up some of the juices. If you're looking for winter comfort, look no further than this flavorful Spanish braised veal recipe.
Other recipes you may like
- Chicken Braised in Saffron, Almond, and Egg Yolk Sauce
- Crispy Braised Chicken Thighs with Olives, Lemon, and Fennel
- Jamaican Brown Stew Chicken
- Braised Beef Short Rib Tacos
- Chakhokhbili (Georgian Chicken Stew with Tomatoes and Herbs)
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Braised Veal with Dried Mushrooms (Fricando amb Moixernons)
- 6 tablespoons extra-virgin olive oil plus more for oiling pan
- 2 pounds boneless veal thinly sliced about ¼-inch thick
- Kosher salt and freshly ground black pepper
- All-purpose flour for dredging
- 1 medium onion finely chopped
- 1 garlic clove minced
- 2 ripe medium tomatoes halved crosswise, seeded and grated, discarding the skins but reserving the juices
- Scant 1 cup (15 g) dried mushrooms, preferably moixernons (St. George’s or fairy ring mushrooms) (I used dried porcini and black trumpet mushrooms)
- ¾ cup muscatel, moscato, vino rancio, sweet sherry, or another sweet wine
- 1 ½ cups light beef stock or water
- In a cazuela, heavy casserole, large saute pan, or deep skillet, heat 4 tablespoons of the olive oil over medium-high heat. Season the veal with salt and pepper, lightly dredge in flour, and pat to shake off the excess. Quickly brown in single-layer batches that don’t crowd the pan, about 30 seconds on each side. Transfer to a large platter. Add a bit more oil to the pan if needed between batches.
- To make the sofrito, add the remaining 2 tablespoons olive oil to the cazuela, reduce the heat to medium-low, add the onion and a pinch of salt and cook, stirring frequently, as the onion turns translucent, 8 to 10 minutes. Add the garlic and cook, stirring almost continuously, until aromatic, about 1 minute. Add the tomatoes and their juices and stir well.
- Cook uncovered over low heat, stirring often and tapping down on the ingredients with a wooden spoon to help break them down, until the tomato is dark, pulpy, and has lost its acidity, 10 to 20 minutes.
- Dribble in 2 or 3 tablespoons of water two or three times during cooking, if needed, to keep the sofrito from drying out. It can be made ahead and refrigerated a day or two.
- Meanwhile, place the dried mushrooms in a small bowl, cover with warm water, swish them around, and immediately pour off the water. Cover the damp mushrooms with 2 cups warm water and let soak for 1 hour.
- Return the veal to the pan of sofrito and turn to coat. Pour in the muscatel, turn over the pieces of veal, and let the alcohol burn off for 2 minutes before pouring in the stock. Bring to a simmer, reduce the heat to low, and partly cover the pan. Cook, just letting bubbles slowly break the surface for 45 minutes, turning over the meat from time to time to keep it from sticking.
- Drain the mushrooms, reserving the liquid. Add the mushrooms and ½ cup of the reserved liquid to the pan and cook uncovered for 30 minutes, or until the veal is very tender. Add more reserved liquid if needed. The sauce should be like gravy. Serve from the cazuela.
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
Leave a Reply