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Creamy manioc with minced meat
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Fernanda Gerez
@fernandagerez- Ingredients
- Recipe
- Cassava400 g
- Salt to taste
- Butter2 tablespoon
- Ground duckling400 g
- Soybean oil1 dessert spoon
- Onion1/2 unit(s)
- Minced Garlic Clove1 unit(s)
- Red Pepper1/4 unit(s)
- Peel and cut the cassava, and put it to cook under pressure in water and salt, when you get pressure, count 10 minutes
- Meanwhile, in a pan, add the oil and sauté the onion, garlic and pepper. When it's golden, add the ground beef and stir until it loosens up, put the salt, and cover the pan.
- Sauté the ground beef and when finished, set aside.
- After 10 minutes of the manioc in the pressure, remove the pressure, drain all the water, add the butter and stir well, it will be very creamy with some pieces of the manioc (to serve as a puree, use a masher)
- Assemble the plate with the manioc and the ground beef and serve!
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