Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vendella amb bollets (beef with wild mushrooms ). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Return the beef to the pot with any juices. Saltimporten sources only the freshest wild mushrooms available and uses them raw in this dish. Catalan/Spanish creme brulee - Genuine gazpacho - Mini fried patties - Vendella amb Bollets (Beef with Wild Mushrooms ) - Cigrons amb Bacallà i Espinacs (Chickpeas with Cod and Spinach) - Spanish potato omelet - Seared Saffron Tomato Shrimp - Onion- stuffed squid.
Vendella amb Bollets (Beef with Wild Mushrooms ) is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Vendella amb Bollets (Beef with Wild Mushrooms ) is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have vendella amb bollets (beef with wild mushrooms ) using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vendella amb Bollets (Beef with Wild Mushrooms ):
- Prepare 1 kg beef hock
- Prepare 300 grams wild mushrooms
- Make ready 1 chopped onion
- Make ready 2 tomatoes
- Get 2 carrots
- Get 2 potatos
- Take 1 laurel leaf
- Take 2 clove garlic
- Take 3 tbsp rancio wine or sherry wine
- Make ready 3 tbsp olive oil
- Get dash salt and pepper to taste
- Make ready 1 tbsp hazelnuts
- Make ready 2 tbsp almonds
- Take 1 bunch chopped parsley
Add beef, and cook until evenly brown. Remove beef, and stir into cooled wine mixture. Stir in beef and wine mixture. Lay mushrooms on top of beef.
Steps to make Vendella amb Bollets (Beef with Wild Mushrooms ):
- Heat the olive oil in a pot and brown the beef. Season with salt and pepper.
- Add onions and reduce them to translucent and aromatic. Then add carrots and tomatoes.
- Soak with wine and leave to reduce for 2 mins. Add the mushrooms and potatoes.
- Add the laurel leaf and cover with water and let simmer on low for 1 hour
- In a mortar and pestle, crush the hazelnuts and almonds with garlic to make a paste with parsley.
- Add the crushed paste to the pot and let simmer for 10 more mins.
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