Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 2 pounds (800 g) beef, cubed
- 1/2 an onion
- 1 clove garlic
- The leaves of a sprig of rosemary
- A small bunch of fresh sage
- 1 cup dry, unoaked white wine
- Broth
- 2 slices cured lard or pancetta
- Butter (about 1/4 cup)
- Salt and pepper
Preparation:
Mince the onion and garlic, and sauté them in butter. When the onion has turned golden, add the lard and cubed meat, together with the herbs. Brown the meat lightly, then sprinkle the wine over it all and cook until it has evaporated. Reduce the heat to a simmer and cook for about an hour and a half, more, adding broth a little at a time to keep it all from drying out. You can, if you want, thicken the juices by sifting a little flour into the dish shortly before it's done and stirring well. Serve with polenta.Yield: 6-8 servings Fricandò Valdostano.
More Fricandó?
In Piemonte, the dish is made with a variety of beef cuttings, and those who like it add tomato as well. Artusi instead calls for leg of veal (rump roast), lardoned and left whole.
