Recipe - Picadinho De Filet Mignon ( Chopped Beef)

2 pound Filet mignon or other tender
cut of beef, beef
2 Onions; chopped
1 Clove garlic; minced
4 lg Ripe tomatoes; peeled,
seeded and, chopped
2 tablespoon 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 One half a cup water and simmer until almost dry and add water again.
(One half cup), remove bayleaf

6. Keep cooking in this manner, adding One half cups water until beef is very
tender (about 1 One half hour

7. Poach eggs

8. Serve in individual dishes topped with a poached egg, with rice and
"farofa " on the side

Farofa: One half to 1 cup butter 2 cups yucca or manioc flour* One half an onion,
chopped salt

Cook onion in butter until it begins to change color. Add flour and stir 5
minutes

If you can't find the yucca flour, you may substitute it by ground cream
crackers, not the same but....

NOTES : This is a very simple but typical dish from Rio de Janeiro
Sometimes I add minced 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 Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Oct 19, 1997