Fricando adaptation Forki

Preparation

1. 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.
2. Soak the mushrooms in warm water one hour before starting to cook. This will help them rehydrate.
3. 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.
4. 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.
5. Transfer the sauté to a saucepan, add water to cover, and bring to a boil for a few minutes to integrate the flavors.
6. Return the pieces of meat to the pot, placing them evenly to ensure uniform cooking.
7. Strain the sauce from the sauté into the pot using a chinois, and use a pestle to refine the sauté, extracting all the juices.
8. 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.
9. Boil the sauté again for a few more minutes until all the flavors are well integrated.
10. 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.
11. The meat pieces must be completely covered with juice to ensure even cooking and prevent them from drying out.
12. Add the soaked mushrooms, distributing them evenly throughout the pot.
13. 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.
14. 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.
15. Meanwhile, prepare a "picada" with almonds. Some recipes also include garlic, parsley, and biscuit in the "picada" to add more texture and flavor.
16. Towards the end of cooking, about 10 minutes before finishing, add the picada so that the flavors integrate correctly.
17. Towards the end, we can also add a glass of sherry, white wine, or aged wine to provide an additional touch of flavor.
18. The fricandó improves if we let it rest overnight, as the flavors intensify and the texture becomes even more tender.