Preparation

• Place the cuts of meat to marinate for three or four hours on a flat plate, layering the cuts of meat. Over each layer, add a drizzle of oil and a splash of vinegar. They don't need to be abundant, but this step ensures the meat becomes more tender.
• Soak the mushrooms in warm water one hour before starting to cook. This will help them rehydrate.
• Dredge and fry the cuts of meat in a pot with hot oil over medium-high heat. Just a quick sear, ensuring the flour doesn't burn too much. Transfer the cuts to a tray once fried.
• In the same oil, sauté the chopped onion for about 20 minutes over medium heat until soft and golden, then add the chopped tomato and let cook for 10 more minutes.
• Transfer the sauté to a saucepan, add water to cover, and bring to a boil for a few minutes to integrate the flavors.
• Return the pieces of meat to the pot, placing them evenly to ensure uniform cooking.
• Strain the sauce from the sauté into the pot using a chinois, and use a pestle to refine the sauté, extracting all the juices.
• If the sauté has not fully passed through, bring back to a boil what remains in the strainer with the water from the rehydrated mushrooms. Reserve the mushrooms for the end.
• Boil the sauté again for a few more minutes until all the flavors are well integrated.
• Strain the sauce into the pot once more using a chinois, and use a pestle to refine the sauté until it fully passes through and results in a fine liquid.
• The meat pieces must be completely covered with juice to ensure even cooking and prevent them from drying out.
• Add the soaked mushrooms, distributing them evenly throughout the pot.
• Turn the pot's heat to the lowest possible setting and let it simmer for an hour. It's important to occasionally pass a spatula under the pieces and stir to prevent them from sticking to the bottom of the pot.
• If it becomes too thick and needs more juice, gradually add water as needed, without overdoing it, to control the desired consistency of the dish.
• Meanwhile, prepare a "picada" with almonds. Some recipes also include garlic, parsley, and biscuit in the "picada" to add more texture and flavor.
• Towards the end of cooking, about 10 minutes before finishing, add the picada so that the flavors integrate correctly.
• Towards the end, we can also add a glass of sherry, white wine, or aged wine to provide an additional touch of flavor.
• The fricandó improves if we let it rest overnight, as the flavors intensify and the texture becomes even more tender.