INGREDIENTS

INSTRUCTIONS

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 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 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 - Prodigy's Recipe Exchange Newsletter  by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Oct 19, 1997

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