Fricandeau
Allergens:
Ingredients for 5 portions
Calculate portions
Beef roll
0.8 kg
Table salt
10.0 g
Ground black pepper
0.5 g
Sunflower oil
0.05 l
Garlic, bulb
1.05 ud
Green pepper
0.05 kg
Onion
0.15 kg
White wine
0.05 l
White stock
0.5 l
Natural mushrooms
0.3 kg
Potatoes
0.35 kg
Concassé tomato
5.0 ud
Tomato
0.3 kg
Olive oil
0.013 l
Table salt
3.75 g
Sugar
0.003 kg
Elaboration
- Make a white stock and tomato concasse.
- Chop the mushrooms into strips and sauté.
- Peel and dice the potatoes and then fry (let stand).
- Season with salt and pepper and sauté the fillets.
- Set the fillets aside in a colander and then remove the fat from the juices they release.
- Sauté the onion, garlic and green pepper chopped into brunoise starting with the hardest vegetables first.
- Add a little flour to the vegetables, then stir and infuse with the wine. Let reduce and add the white stock until covering everything.
- Add the fillets and juices and then cook on a low heat until they are tender. Be careful not to overcook them.
- When they are almost done, add the mushrooms and tomato concasse.
- Adjust to taste, colour and thickness.
- Serve with the French fries.
Nutritional information (1 portion)
Energy
684.57
kcal
Carbohydrates
25.99
g
Proteins
33.73
g
Lipids
47.86
g
Fiber
6.52
g
Saturates
15.71
g
Monounsaturated fatty acids
19.66
g
Polyunsaturated fatty acids
8.62
g
Cholesterol
104.06
mg
Calcium
163.58
mg
Iron
6.22
mg
Zinc
5.99
mg
Vitamin A
136.63
ug
Vitamin C
56.45
g
Folic acid
151.11
ug
Salt (Sodium)
4028.69
mg
Sugars
12.42
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Dessert
- Bread and pastries
- Pizzas, patty
- Finger foods
- Salads
- Legumes
- Shellfish
- Pasta
- Pastries
- Eggs
- Patty
- Cheeses
- liqueur
- Harvard plate
- Meats
- Main course
- Fish
- Soups and creams
- Vegetables
- Rices
- Birds
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed