- 500 gr. beef
- 1 cup of dry wine
- ½ cup tomato sauce
- 1 sour orange or lemon
- 1 large onion
- 1 bay leaf
- 1 clove garlic
- 5 ripe tomatoes
- 4 sweet peppers
- 125 gr. of potatoes
- ½ teaspoon ground cumin
- 1 sprig of parsley
- salt to taste
Cut the meat into pieces and season with salt and pepper. Add the sour orange or lemon, the ground cumin and let it rest for a while in that marinade and with the finely chopped parsley.
Prepare a sauce with chopped onion, crushed garlic, a bay leaf, chopped tomatoes and the chili peppers cut into small squares. Peel the potatoes and cut them into medium pieces.
Place everything in the pressure cooker, first brown the meat with the sauté ingredients, then add the potatoes and cover everything with the dry wine and tomato sauce. Cover the pot and let it cook over medium heat until it comes to pressure. Keep it for 15 minutes on medium or low heat.
When it is ready, check the thickness of the sauce, if you want it thicker just let the meat cook a little longer over low heat. Avoid stirring so that the potato pieces are not destroyed.
When serving, I serve the laurel leaf. Serve with white rice.