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Steak a Role in the pressure cooker

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Steak a Role in the pressure cooker


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Tempo de preparo

2 hour(s)


5 servings

Martha Ramos

  • Ingredients
  • Recipe
  • 260 grams of bacon on 10 sticks (about 6 cm long x 0.5 cm thick) 1 drizzle of olive oil 10 steaks of hard drumhead (about 1 cm thick) Salt, pepper and paprika to taste 2 red peppers, skinned in 10 wide strips 1 carrot on sticks 30 whole sage leaves 2 cups (tea) of chopped onion 2 tablespoons of minced garlic 1/2 cup (tea) of minced leek 1/2 cup (tea) of finely chopped sage 1 cup (tea) of white wine (240 ml) 10 medium diced tomatoes (1.75 kg) 1.5 liter of water0 to taste
  1. In a large pan, brown the bacon in the oil. Remove and reserve. Between 2 plastic bags, lightly beat the steaks and season with salt, black pepper and paprika to taste. On one end of each steak, place 1 bacon stick, 1 bell pepper strip, 1 carrot stick and 3 sage leaves. Roll up the steaks and secure with wooden sticks. In the remaining fat in the pan in which you fried the bacon, brown the steaks over medium heat on all sides for about 15 minutes. Remove and set aside. Still in the same pan, sauté the onion, garlic, garlic and minced sage. Add the wine and let it evaporate. Return the steaks to the pan, add the tomato and adjust the salt, pepper and paprika. Pour in the water and cook, with the pan covered and stirring occasionally, for about 2 hours or until the meat is tender. Remove the toothpicks and serve with white rice and mashed potatoes or polenta.

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