Been obsessed with this Catalan recipe I discovered this week: fricandó. 

You take a skirt steak, season and cover in flour and fry in olive oil on both sides. 

One browned, take the meat out. In the same pan, fry up onions, garlic, carrots, tomato, and a bunch of thyme. Splash in a cup of red wine. I used a Spanish rioja this time but used a Georgian dry red last time because that’s what I wanted to drink. 

Add the steak back in and pour in chicken or beef broth. Let simmer for 45 minutes covered. 

Take out the steak, put the rest in a blender. 

Cut up the meat, pour the blended puree back into the pan and voila — you’re done. 

I had it with potatoes last time. This time I made rice.

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This sounds amazing and I'm bookmarking this to try when I get back home