1 kg of mascallongue or flank steak
4 slices of bacon (90 g)
salt and black pepper to taste
3 cloves of garlic mashed
3 tablespoons of oil
2 cups of water
1 red bell pepper without seeds (120 g)
1 tablespoon of cornstarch
1 kg of mascallongue or flank steak
4 slices of bacon (90 g)
salt and black pepper to taste
3 cloves of garlic mashed
3 tablespoons of oil
2 cups of water
1 red bell pepper without seeds (120 g)
1 tablespoon of cornstarch
Clean the meat, but leave it whole
Make holes in the meat and insert the bacon cut into pieces
Season with salt, black pepper, and garlic
Add oil to the pressure cooker and bring to heat with the meat
Fry it on all sides
Add water
Cover the pan and, after boiling, cook for 40 minutes
Chill the pan, open it, and remove the meat
Cut into slices and place in a refrigerator dish
Add the sauce that was left in the pan to the blender with the cut bell pepper and cornstarch
Blend well
Pour back into the pan and cook stirring until thickens slightly
Serve over the sliced mascallongue, serving 6 portions.
