One large slice of tender beef (approximately 1 kg)
400g fresh linguica, peeled
One medium onion, finely chopped
One medium carrot, cut into small cubes
Two cloves of garlic, minced
One medium apple, peeled and cored, diced
Half cup of green pepper, finely chopped
Two cups of fresh parsley, chopped
One egg, lightly beaten
Half cup of fresh thyme, chopped
One-fourth cup of white wine or red wine vinegar
Salt and black pepper to taste
Soy sauce or English mustard for basting
One tablespoon of oil
Two cups of water
One tablespoon of cornstarch
One large slice of tender beef (approximately 1 kg)
400g fresh linguica, peeled
One medium onion, finely chopped
One medium carrot, cut into small cubes
Two cloves of garlic, minced
One medium apple, peeled and cored, diced
Half cup of green pepper, finely chopped
Two cups of fresh parsley, chopped
One egg, lightly beaten
Half cup of fresh thyme, chopped
One-fourth cup of white wine or red wine vinegar
Salt and black pepper to taste
Soy sauce or English mustard for basting
One tablespoon of oil
Two cups of water
One tablespoon of cornstarch
Unroll the linguica and place it in a large skillet
Fry for about 5 minutes
Remove with a slotted spoon and set aside
In the same skillet, add the onion, carrot, and garlic
Fry for about 4 minutes
Add the apple and green pepper and fry for an additional 3 minutes
Remove from heat and combine with the linguica
Add the parsley, thyme, and wine to the skillet with the linguica and mix well
If necessary, season with salt and black pepper
Spread the mixture over the beef
Roll up twice, without applying pressure
Tie with kitchen twine or skewers
Baste with soy sauce or English mustard
In a pressure cooker, heat the oil and fry the beef until golden brown on both sides
Add water to the pressure cooker and cook for 25 minutes, starting from the moment the mixture begins to boil
Remove the beef and place it in a serving dish
Thicken any remaining sauce with cornstarch and serve over the beef
Serves 6.
