Red bean and beef fricando
- 260 g veal
- 250 g chickpea flour
- 10 g olive oil
- 2 g salt
- 1 g ground black pepper
- 250 g cooked red beans
- 250 g sealed veal
- 400 g grated tomato
- 200 g onion
- 1 garlic clove
- 40g mushroom
- 10 g olive oil
- 10 g red wine
- 2 g salt
- 1 g ground black pepper
- 250 g vegetarian broth
For the sealed veal:
For the "fricando":
Method
- For the sealed veal:Cut the meat into 1 cm thick fillets. Season and cover with the chickpea flour. Seal the meat in a pan with oil. Set aside.
- For the red bean and veal fricando:Peel and chop the onion, crush the garlic and cut the mushroom into brunoise (0.5 cm cubes). Sauté the onion and garlic until golden brown. Season and deglaze with wine. Add the grated tomato and cook for 15 minutes. Add the mushrooms and cook for 5 minutes. Add the sealed veal fillets and the vegetable stock. Sauté for 20 minutes, adding the red beans 5 minutes before the end. Serve.
