For the muscle: 1.5 kg of muscle
1 large onion, cut into pieces
2 cloves of garlic
Salt to taste
2 cups of water
For the dressing: 2 tablespoons of vinegar
1 tablespoon of mustard
Salt and black pepper to taste
1 cup of fresh or canned mushrooms
3 tablespoons of lemon juice
8 small firm tomatoes
2 tablespoons of parsley
Letuce leaves to taste
For the muscle: 1.5 kg of muscle
1 large onion, cut into pieces
2 cloves of garlic
Salt to taste
2 cups of water
For the dressing: 2 tablespoons of vinegar
1 tablespoon of mustard
Salt and black pepper to taste
1 cup of fresh or canned mushrooms
3 tablespoons of lemon juice
8 small firm tomatoes
2 tablespoons of parsley
Letuce leaves to taste
Prepare the muscle: thoroughly clean the muscle
Blend the onion with garlic and water in a blender
Place it in a pressure cooker with salt to taste
Bring to a boil, then reduce heat and cook for about 40 minutes, or until tender
Remove from heat, let cool and cut into thin slices
Reserve in a bowl
Prepare the dressing: mix vinegar, mustard, salt, and black pepper
Pour over the sliced muscle and let it sit for about 1 hour
Wash fresh mushrooms, slice them, and soak in lemon juice to prevent browning
If using canned mushrooms, simply cut into slices
Drain the muscle (reserve the marinade) and arrange on a platter with mushroom, tomatoes, parsley, and lettuce leaves to taste
Drizzle with the marinade and serve
