It is usually possible whenever you stopped to research information about different countries cultures queasiness and general background for you to come off with a common theme or a common name that would relate to that country's cuisine. Such as English food, German food but when you consider Spanish food or if you wish to be a bit more accurate about how you look at it, food and recipes that originate from Spain there is a very convincing argument that would say it's not that simple.

The argument and the line of logic that would be followed and support this particular viewpoint would be that Spain is a much more recent combination of the various autonomous regions that lie within the country. The various autonomous regions that comprise Spain have been slowly pulled together through a variety of different processes some by force, some by choice but they all have one thing in common and that is they have kept their own individual features.

There are 17 different autonomous regions that come together to form modern-day Spain and the majority of these regions have their own cultures that is the majority of them have their own linguistic variations and in some cases different languages and they certainly have their own individual cuisines.

One such extremely distinctive autonomous region is Galicia which is Spain's most north-western province. Spain's most westerly autonomous region it is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is very much based on seafood and seafood based recipes.

That having said not all of Galician cuisine is all seafood based and the region can lay claim to some quite gorgeous recipes and provincial dishes and are all well worth trying out.

Lets top talking about the food and get down to business. Let's eat!

As you said above the common conception about the food will cuisine from Galicia is that all of the best recipes are seafood based. Well here we have one gorgeous recipe that actually proves this argument to be totally false.

The recipe concerned is for Galician beef sirloin.

We're going to give the amount of ingredients and details as if you were making a meal for four and as such you will need the following ingredients:

4 medallions of sirloin

350 g of shallots

? Litre of red wine

Olive oil

2 spoons chopped parsley

Pepper

Salt

300 g of seasonal wild mushrooms

Assorted Herbs (Chives, Oregano, Tarragon)

Take some olive oil and heat it in a frying pan. Take the shallots and peel and chop them and then saut? the shallots in the hot oil for a few minutes. Add some red wine to the shallots and bring the entire mixture to the boil; when this has happened lower the heat and continue cooking until the wine has reduced by half and the shallots are nice and tender.

At this point take a wild mushrooms and chop them and then saut? them in the oil and then season.

Next, take the medallions of sirloin and with the remaining oil that you have put them in a frying pan over a strong heat for three minutes on each side until the medallions on nicely browned on each side. Then season them when they are cooked and serve the meat with the mushrooms. A nice touch is to put the aromatic herbs on top and serve the wine sauce separately.

This beast in line to be sued with any sort of potatoes though I guess the majority people would probably serve it with crispy French fried potatoes. The overall cooking in preparation process shouldn't take more than about 30 to 45 minutes and this makes an ideal delicious meal.