At home I make a lot of vegetable soup with meat and for this purpose I like to use muscle. But the last time I bought this meat, I thought it was so beautiful that I decided to make another recipe (I felt sorry for using it in soup). If you prefer, you can use another meat (whichever you prefer).
I love recipes where we put everything in the pressure cooker and when we open it, it’s ready, this is how it is. You will place at the bottom of the pan:
2 chopped onions
1 tablespoon crushed garlic
1 large carrot, diced
1 stalk of chopped celery (optional)
2 chopped seedless tomatoes
On top of these ingredients you place the meat, in this case I used 7 large medallions of muscle, but I don’t remember the weight (sorry for my mistake!).
Finally, you add 1 cup of dry red wine, 1 cup of water and 1 envelope of bouillon powder.
Cover the pan and leave it for 20 minutes on low heat after it reaches pressure. As this meat was soft, this time was enough for it to fall apart. Depending on the meat you use, it may need a few more minutes under pressure. Taste the salt and add it if necessary.
After this step, you remove the medallions from the sauce and place them on the serving dish. Add some peeled and cut into large pieces to the sauce left in the pressure cooker, add a little more water if necessary and return to pressure for 5 minutes. After that, just place it over the meat and serve with freshly made rice.
I sprinkled basil leaves because I thought it would go well, but it could be a green smell, okay? Oh colleagues, this talk about second-rate meat, third-party meat or whatever, doesn’t happen here. The important thing is to have the right recipe for each type.
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