Fricandó Amb Moixernons Beef With Wild Mushrooms Recipes

Steps:

• 1. Preheat oven to 350F.
• 2. Add ground veal, ground pork and mix together. Set aside. Put pork kidney, salt pork, red onion and soda crackers one at time thru a grinder.
• 3. Then add all the meats together, mixing well. Next add the beaten eggs and mix together.
• 4. Mould the meat mixture around the pork tenderloin. Shape into a 8 1/2 x 4 1/2 inch loaf pan and dot with butter.
• 5. Place two bay leaves on top. Place the mould in a pan of water and bake in a 325 F oven for 2 hours. Baste with water to keep the meat moist.
• 6. When cold, place meat in a 9 x 5 inch mould which has a thin layer of set aspic and hard-cooked eggs slices in bottom. Surround with the remaining aspic.
• 7. Refrigerate until 30 minutes before serving.
• 8. Aspic: Soak the 3 envelopes of unflavored gelatin in the cup of cold water.
• 9. Stir in the chopped parsley and chicken bouillon.
• 10. Bring to a boil and then cool until on the point of setting.

Steps:

• Place the flour in a shallow bowl, season with salt and pepper, and stir to combine. Lightly dredge the beef slices on both sides in the seasoned flour, shaking off any excess.
• In a heavy-bottomed Dutch oven or flameproof ceramic baking dish over medium heat, warm the olive oil. Working in batches if necessary, add the beef and brown on all sides, about 5 minutes. Transfer the beef to a plate with a slotted spoon. Reserve the pot with the remaining oil.
• Next, make a sofregit. If using fresh oregano, thyme, marjoram, and rosemary sprigs, tie them in a bundle with kitchen string and set aside. Return the pot to medium heat, add the onions, and sauté until soft, about 3 minutes. Cut the tomatoes in half and, using the large holes of a grater-shredder, grate the pulp directly into the pot. Discard the skins. Add the garlic. When the vegetables are cooked, after about 4 minutes, add the wine. Add the gerb bundle or dried herbs and the bay leaf and nutmeg. Then grate the chocolate directly into the pot. Simmer over medium heat until the ingredients begin to form a sauce, about 5 minutes.
• Drain the mushrooms in a sieve ined with cheesecloth, reserving the liquid, and add to the pot. Return the beef to the pot with any juices. Add the stock and enough of the mushroom-shoaking liquid to cover the beef. Season to taste with salt and pepper.
• Reduce the heat to low, cover partially, and cook until the beef is thoroughly tender and the sauce is thick and concerntrated, about 1 hour. If using fresh herbs, remove and discard the herb bundle, and then discard the bay leaf. Transfer to a warmed serving dish or serve in the Dutch oven.