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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The is originally for veal, but I use bison for less fat and cholesterol. You can buy tiny St. George mushrooms dried in specialty stores in the United States. However, if you are not able to find them in your part of the world, replace them with morels or chanterelles, which other families use as their first choice for this recipe. Ingredients:
2 3/5 pounds bison (or boneless veal), cut into about 3 × 2 inch pieces |
1 teaspoon flour |
1/4 cup flour (for coating the meat pieces) |
4 tablespoons olive oil |
1/2 cup onion, chopped |
1/2 cup carrot, chopped into 1 inch pieces |
1 cup diced tomatoes |
8 g (2) bay leaves |
2 g (1 sprig) fresh thyme |
4 g (2 sprigs) fresh oregano |
3/4 cup dry white wine |
1/4 teaspoon salt |
1 freshly ground black pepper |
3 1/2 ounces dried wild mushrooms (st george's mushrooms if you can find them), reconstituted in warm water |
1 clove garlic |
4 tbsp slivered almonds, toasted |
1 oz (1 slice) whole wheat bread, toasted |
Directions:
1. Soak the St George's or other wild mushrooms in warm water for 2 hours.
2. Season the meat cuts with salt and a pinch of pepper. Dredge the meat pieces in flour, place them in a casserole, and set apart.
3. Heat 2 tablespoons olive oil in another smaller casserole, and fry the onion and carrot for 5 minutes over medium-low heat, stirring often to prevent burning.
4. Add the bay leaves, thyme, oregano, and tomatoes and stir. Simmer uncovered for 5 minutes over medium-low heat.
5. Add the white wine and cook for 7 minutes. The wine should reduce almost completely.
6. Add 1-teaspoon flour and stir very well.
7. Add the sauce to the first casserole with the dredged meat pieces. Cover well with cold water, and cook for about 25 minutes or until it is almost done. Skim off fat a few times while cooking.
8. In the meantime, drain the mushrooms very well, and saute them for a few minutes in a teaspoon hot olive oil.
9. Remove the meat pieces with a spatula, and place them in a plate for a moment. Drain the sauce. Keep the liquid sauce and discard the vegetables.
10. Return the meat cuts to the casserole, add the drained sauce. Now add the mushrooms. Cook over medium-low heat for 15 minutes or until it is very tender.
11. In the meantime, prepare a simple picada by chopping the garlic, almonds and bread together. Put in a small bowl and dilute with 2 tablespoons of the same veal sauce.
12. After the meat has simmered for 15 minutes, add salt and the picada to the simmering stew. Stir thoroughly and cook 5 more minutes. Turn off heat. Let it rest for 5 minutes and your delicious fricassee is ready to be served.
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