Try This Recipe For Madrid-style Beef Steak

Madrid-style beef steak is a tasty and healthy recipe, and the secret behind it is patience: the longer you let the dish simmer, the more flavor it will get.
Try this Madrid-style beef steak recipe

Madrid-style cattle fowl… What the hell is that ?! Well, you may not be that familiar with Spanish recipes, especially if you have no idea what beef is.

But fear not; you will see how delicious this is once you have tried it. Especially since it is so easy to prepare such a unique dish.

Madrid-style beef calf

As with many Spanish dishes, this dish originates from the community of Madrid. However, this is just one of a number of adaptations of this dish that are out there.

Now, when it comes to Madrid-style beef steak, people from Madrid say you need a spoon, a fork and a napkin to eat this dish. This is because the stew is packed with ingredients and proteins.

Kalun refers to the cow’s stomach, but it can also come from other animals. Tripas, the Spanish word for it, also refers to culinary dishes made on any animal’s stomach. This dish is prepared with a delicious sauce that cooks for a long time.

There are also recipes that add corn, chickpeas and bell pepper – which are often used in chorizo ​​- a type of red pepper that is popular in Spain.

Characteristics of this recipe

Despite the richness of the recipe, it is actually light and eye-catching (due to its red color). Once you wait for the taste, you will not be able to live without it for a long time!

This dish is often served with slices of French bread, and the very intense composition of beef kalun is usually very strong for your stomach. After eating this, digestion does not happen immediately, so it satisfies you longer.

Using offal is also very important for this Iberian dish. This is because offal is very nutritious and packed with minerals, vitamins and amino acids that are important for health. After all, the liver is one of nature’s most concentrated source of vitamin A. At the same time, other organs contain a wonderfully unique blend of nutrients that promote endurance and build muscle.

To make this dish, you need sausages, tallow, cuts and pork. In fact, most of the calories and carbohydrates in this dish come from these ingredients.

How to cook Madrid-style beef steak?

Madrid-style beef calf

First a little secret

Has this recipe made you curious?

If so, it’s important to remember that the spicy secret to this dish is patience – and good planning.

Therefore, it is important to start the process the night before, and measure the amount (according to your own taste) with flavorings and season your meat.


This is due to the intensity. The longer it is marinated, the better the taste in the end. 

The recipe

Madrid-style beef calf


  • 5 cups beef stock
  • 8 links with Spanish chorizo
  • 2-3 Burgos blood pudding (Spanish blood sausages)
  • 370 grams of bacon in pieces
  • 3 tablespoons bay leaf
  • 4 tablespoons of spices for beef stock
  • 2 medium yellow onions, chopped
  • 3 peeled garlic cloves
  • 2 red peppers
  • 4 tablespoons of tomato puree
  • 1 teaspoon of salt
  • 1 pinch ground black pepper
  • Water ( amount needed )


  • First, cut the beef stock into pieces.
  • Then wash them thoroughly.
  • Boil the beef loin pieces in water and add the chopped bay leaves.
  • Then add the bacon pieces and the spice to the pan.
  • Let it cook for 45 minutes, without a lid.
  • At the end of the 45 minutes, pour off the water from the pot (but save it for later ).
  • Then put the hot ingredients in a new pot, add hot water, and then the sausages and blood pudding.
  • Cook for 15 minutes on high heat.
  • Then you start with the sauce. Saute the garlic, onion and paprika.
  • Then add the tomato puree, boiled kalun and the meat. Put everything in a large pot.
  • Afterwards, add the broth you saved from before, and turn up the heat.
  • To complete the dish, let it cook for 20 minutes. Unscrew the plate and let it cool down for a few minutes.
  • Serve the dish in a bowl with lots of good bread and an extra round of peppers and bay leaves.

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