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Recipe of fricando with aubergines

Recipe of fricandó with aubergines

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On Easyrecipe.top we explain step by step how to prepare a delicious fricandó with aubergines, a variant of the original version that is even more delicious and that you can prepare at any time of the year.

Fricandó is very popular for its exquisite sauce, so don’t hesitate to prepare an exquisite homemade garlic bread and some homemade fries to enjoy it.

If you have all your ingredients ready, follow the instructions step by step and start cooking.

Ingredients

  • 1 kg of beef brisket
  • 500 gr. mushroom
  • 1 eggplant aubergine big
  • two tomatoes mature
  • 1 onion
  • 1 branch of laurel
  • 1 glass of wine
  • Thyme
  • Flour
  • Water
  • Olive oil
  • Pepper
  • Salt

Preparation of fricandó with aubergines

  1. When buying the veal, ask the butcher to clean the excess fat and cut the piece into medium and not very thick fillets, thus saving time when preparing the recipe.
  2. To make this fricandó with aubergine, start by preparing all the ingredients. To do this, peel and dice the onion and the eggplant aubergine into slices. Line the tomatoes and cut the mushrooms into medium squares. Reserve all the ingredients.
  3. Season the veal fillets, flour them and seal them in a pan with hot oil. Avoid overcooking so they don’t get tough. Take them out of the pan and set aside.
  4. In the same pan where you sealed the veal, add the aubergines, let them cook over medium heat and then remove them and reserve them on a plate.
  5. Add a little more oil to the pan and when it is hot, sauté the onion. To do this, cook over medium heat until the onion is golden and transparent.
  6. When the onion has poached, add the striped tomato, the bay leaf and thyme to taste. Let cook for 5 minutes without the tomato burning.
  7. Add the veal to the pan, pour the glass of wine and add water until it is over the veal. Cook for 1 hour over medium heat or until you notice that the sauce has reduced and the meat is soft.
  8. Add the aubergine and mushrooms, correct the salt and cook for 10 more minutes. After time, turn off the heat, let the stew rest and you can now serve this delicious fricassee with aubergines.

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