Preparation

Clean the muscle, make several holes with a fork and remove all the fat.
Make a cut in the center of the piece and insert the whole carrot and slices of bacon. Season with salt, garlic, onion and wine.
Let the meat marinate in this broth for about 50 minutes, turning occasionally to get the flavor right.
In a pressure cooker fry the meat in a little oil until browned on all sides.
Add enough hot water to cover the meat with the marinade broth and pressure for 40 minutes.
After that time, check if the meat is tender, if it is not, add more water and return to the fire until it is tender.
Remove the meat, strain the sauce and return it to the pan.
Mix 2 tablespoons of flour with 100 ml of Madeira wine or any other dry red wine and add to the strained broth. Boil everything until reduced. If necessary, add a little water to make the sauce more liquid. Add 100g of champignon. Taste and set the sauce salt;
Slice the meat and serve with sauce.

Ingredients

  • 1 piece of muscle of 1,5 Kg
  • 1 large carrot
  • Pieces of bacon
  • 1 large chopped onion
  • 6 chopped garlic cloves
  • Salt and pepper to taste
  • 1 cup (dry) red wine
  • 2 tablespoons of wheat flour
  • 100 ml of Madeira wine or any dry wine
  • 1 cup of champignon