2 pounds of Filet mignon or other tender 2 Onions; chopped 1 Clove garlic; minced 4 large Ripe tomatoes; peeled, 2 tablespoons of Oil 1 Bayleaf (optional) Salt and pepper; to taste 4 Eggs
1. Dice beef very finely about 1/4" 2. Brown beef in oil, it will give out liquid, wait until it dries and keep browning. 3. Stir in onions and garlic and cook until onions are very soft and begin to change color, stirring a few times. 4. Add chopped tomatoes and cook until they become a paste. Season with salt and pepper. Add bay. 5. Add 1/2 a cup water and simmer until almost dry and add water again. (1/2 cup), remove bayleaf 6. Keep cooking in this manner, adding 1/2 cups water until beef is very tender (about 1 1/2 hour 7. Poach eggs 8. Serve in individual dishes topped with a poached egg, with rice and "farofa " on the side Farofa: 1/2 to 1 cup butter 2 cups yucca or manioc flour* 1/2 an onion, chopped salt Cook onion in butter until it begins to change color. Add flour and stir 5 minutes If you cant find the yucca flour, you may substitute it by ground cream crackers, not the same but.... Serving size 4
NOTES : This is a very simple but typical dish from Rio de Janeiro Sometimes I add diced potatoes to the beef half an hour before the end of cooking, in which case I omit the farofa and the egg and call it ensopadinho Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigys Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Oct 19, 1997
