Spanish fricco

Spanish Fricco, also spelled as Spanish frikko, is a stew of Westphalian cuisine in Germany. It is a hearty dish prepared primarily using diced beef, potatoes and onions, typically in a cream soup base prepared using butter and sour cream.^[1][2][3][4] Pork and lamb has also sometimes been traditionally used.^[2][5] A Frikko recipe is included in the Practical Cookbook first published by Henriette Davidis in 1845.^[6][7] The dish has sometimes been noted for having a relatively unappealing visual appearance when completed.^[6][8]

Spanish fricco is a traditional dish in Meschede,^[6] a town in the Hochsauerland district, in North Rhine-Westphalia, Germany. The town of Bad Sooden-Allendorf in the Werra-Meißner-Kreis in Hesse, Germany also claims Spanish fricco as a traditional dish^[2] and its people serve it annually for Thanksgiving and Heimatfest.^{[citation needed]}

Etymology

A theory of the origin of the dish is based upon a takeover from the neighboring Spanish Netherlands.^{[citation needed]} Alternatively, the adoption of a meal of the Spanish-inspired court of Jérôme Bonaparte, who ruled the Kingdom of Westphalia from 1807 to 1813, is assumed.^[9] Another theory holds that the name "fricco" was derived as a corruption of the word fricassee.^[2]

See also

• Food portal
• Germany portal

• List of German dishes
• List of stews