Muscle is one of the most nutritious cuts of beef, rich in collagen, iron and proteins that support the body and promote satiety. When cooked slowly, it gains tenderness and intense flavor, making it an excellent base for meals.
With this in mind, we have put together economical preparations that take advantage of this nutritional potential. Check out economical, practical and nutritious muscle recipes for lunch below!
Ingredients
- 1 kg of beef muscle cut into large cubes
- 3 potatoes peeled and cut into cubes
- 2 carrots cut into thick pieces
- 1 chopped onion
- 3 cloves of garlic, chopped
- 2 tablespoons of oil
- 1 tablespoon of wheat flour
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 1 pinch of ground black pepper
- Chopped green chilli and salt to taste
- 1 l of hot meat broth
Preparation mode
Heat a pressure cooker over high heat, add the oil and add the muscle cubes. Brown well on all sides. Remove excess liquid if necessary to maintain the seal. Add the onion and garlic to the pan and sauté until golden. Add the wheat flour and mix quickly to incorporate. Add the tomato paste and stir for 1 minute.
Season with salt, paprika, cumin, black pepper and add the bay leaf. Pour in the hot broth, mix and cover the pan. Let it cook over medium heat for 40 minutes after coming to pressure. Turn off the heat, wait for the pressure to release and open the pan. Add the potatoes and carrots. Cook for another 25 minutes, over medium heat with the pan uncovered, until the vegetables are cooked but still whole. Finish with the green scent and serve immediately.
Creamy pasta with shredded muscle
Ingredients
- 300 g the noodle screw
- 500 g cooked and shredded muscle
- 1 chopped onion
- 1 clove of minced garlic
- Water for cooking
- 2 very ripe tomatoes
- 1/2 cup of cream
- 1 tablespoon of olive oil
- Salt, ground black pepper and oregano to taste
- Water
Preparation mode
Fill a pan with water and bring to a boil over medium heat. Add a tablespoon of salt and cook the pasta until al dente. Drain and reserve. In another pan, heat the olive oil over medium heat and sauté the onion and garlic. Add the tomatoes and season with salt and black pepper. Saute until the tomatoes break down. Add the shredded muscle and let it thicken. Mix the cream. Add the pasta, mix and serve immediately.
Muscle Stroganoff
Ingredients
- 700 g beef muscle cut into medium cubes
- 2 cups of sliced Paris mushroom
- 1 chopped onion
- 2 cloves of garlic, chopped
- 2 tablespoons of olive oil
- 1 tablespoon tomato paste
- 1 tablespoon mustard
- 1 tablespoon of Worcestershire sauce
- 1 cup of meat cooking broth
- 1 cup of cream
- Salt and ground black pepper to taste
- Chopped parsley to finish
- Water
Preparation mode
Place the diced muscle in the pressure cooker. Cover with water and add a pinch of salt. Cook for 45-50 minutes after pressure, until very soft. Wait for the pressure to release, open the pan and reserve 1 cup of the cooking broth. Drain the remaining liquid.
Then, heat the olive oil in a wide pan over medium heat. Add the cooked muscle and let it brown. Remove and reserve. In the same pan, sauté the onion until transparent. Add the garlic and stir quickly. Add the mushroom and sauté until golden and fragrant. Add the tomato paste, Worcestershire sauce and mustard. Mix well.
Pour in the muscle cooking broth. Return the browned meat to the pan. Cook over medium heat until the sauce reduces and gains body. Add the cream and stir until thick, glossy and full-bodied. Adjust the salt and black pepper. Sprinkle chopped parsley on top. Serve immediately.
Tip: serve with mashed potatoes.
Ingredients
- 700 g of muscle cut into thick strips
- 2 sliced onions
- 1 pepper sliced red
- 1 sliced green pepper
- 3 cloves of garlic, chopped
- Salt and black pepper to taste
- 1 drizzle of oil
- 3 tablespoons of water
Preparation mode
In a pan over medium heat, heat the oil and brown the muscle strips. Add the garlic and sauté. Add the onions and peppers, stirring until they wilt. Season with salt and black pepper. Add water, cover and cook over low heat until the muscle is tender. Serve then.