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- Ingredients
- Recipe
- peeled cassava, cut into cubes400 g
- butter50 g
- chopped onion50 g
- milk200 ml
- salt1 to taste
- sour cream100 g
- olive oil1 to taste
- onion1 unit(s)
- minced garlic1 tablespoon
- Desalted forehead jerky, cooked500 g
- chopped tomatoes without skin without seeds4 unit(s)
- parsley1 to taste
- cottage cheese1/2 cup
- grated parmesan50 g
- In a pressure cooker with water, cook the cassava until soft over medium heat for 30 minutes after getting pressure. 2. Turn off the heat, drain the cassava and mash it with a fork until it breaks into coarse pieces. 3. In a pan heated to medium heat, melt the margarine, add the onion and let it wither for about 3 minutes. 4. Add the milk, salt, cooked cassava, drained and mashed and stir for 5 minutes.
- 4. Add the milk, salt, cooked cassava, drained and mashed and stir for 5 minutes. 5. Add the cream and stir for another 2 minutes. 6. Turn off the fire, process the cassava with the mixer or hit the processor until it has a rustic puree texture. There are still some small pieces left. Reserve. 7. In the skillet heated over medium heat, place the oil, onion and let it wither for about 2 minutes. 8. Add garlic and brown for 3 minutes. Add the shredded beef and sauté for 2 minutes.
- 9. Add the chopped tomato and sauté for another 3 minutes. 10. Season with salt, black pepper, turn off the heat, add the parsley and curd. 11. In a 25 centimeters by 19 centimeters and 5 and a half centimeters high refractory, distribute all the braised dried meat and cover with the manioc puree. 12. Sprinkle with Parmesan and bake in a preheated oven at 200 degrees Celsius for 25 minutes. 13. Remove from the oven and serve
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