Today we propose another plate of season Cooking and Bakery's School, Terra d'Escudella… Fricassee of veal with mushrooms, to enjoy this spectacular dish, We need the following ingredients:

600 gr. beef part of the butt cut into thin slices
300 gr. moixernons
2 ciselé onions
1 carrot mirepoix
2 grated tomatoes
1 bay leaf
1 l. dark background meat
Flour
100 ml of sour wine
50 ml. brandi
Salt and pepper
For the sauce:
Roasted garlic clove
2 branches parsley
2 carquinyolis
25 g. toasted almonds
Few strands of saffron.

Elaboration
Enharinaremos fillets and fry in a pan with olive oil. Doraremos, y retract sazonaremos.
In a crockpot, rehogaremos cut into julienne onions and carrots along with the laurel. When rehogado add tomato. When you have lost water, add, the stale wine and brandy, salpimentaremos dark background and add heat to cover.
We boil a few minutes and add the meat inside. Coceremos simmer until meat is tender. We'll get the meat and pass the sauce through a chinois, add back into the pot along with the meat.
Prepare minced garlic clove frying with almonds, parsley and carquinyolis and saffron. We add it to the sauce.
Will cut the mushrooms into pieces and sauté in a separate pan, when golden brown add them to the pan with the meat and sauce. Let cook together a 10 minutes. Rectify salt.

Once the fricassee of veal with mushrooms ready to serve, we must not forget a good wine for an ideal pairing ... For this dish we recommend three options for long aging red wine designation of origin Penedès.

Parató Black Classic, Can Feixes Reserva Especial, Tower Veguer grapes immortality

Parató Black Classic
Bodega: Frying pan
Varietales: Cabernet Sauvignon, Tempranillo.

Can Feixes Reserva Especial
Bodega: Can Feixes
Varietales: Cabernet Sauvignon, Merlot

Tower Veguer grapes immortality
Bodega: Tower Veguer
Varietales: Cabernet Sauvignon, Syrah, Merlot

Would you include some other wine? Leave your comments ...

For more information see Sommelier Gourmet app, the wine guide that lets you view up 1100 combinations of pairings with national and international dishes of all kinds.

*Recipe: Cooking and Bakery's School, Terra d'Escudella. http://terradescudella.com