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Afogado


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[efav-link]


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Nome da preparação: Afogado


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Aplicação do Cardápio:


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Ingredientes e Medidas

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Óleo de soja


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Carne acém ou coxão mole


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Cebola


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Alhos


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Sal


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Colorau


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Pimenta do reino


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Batata inglesa em cubos


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Salsa


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Farinha de mandioca


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Hortelã picada


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Cebolinha


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Rendimento

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Modo de Preparo

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• Aqueça o óleo e carne em uma panela e deixe dourar, acrescente a cebola, o alho, o sal, o colorau e a pimenta do reino.
• Mexa bem para distribuir o tempero uniformemente.
• Adicione 1,5 L de água quente e deixe ferver em fogo baixo por mais ou menos 1 horas e meia em panela normal ou 45 minutos em panela de pressão.
• Após esse primeiro cozimento, retira a pressão e abra a panela com cuidado.
• Acrescente a batata, as ervas e deixe cozinhar mais um 10 a 15 minutos para que a batata fique macia e a carne, quase desfiando.
• Se precisar, coloque um pouco mais de água para manter o caldo.
• A forma de servir o Afogado também é bem tradicional: a farinha de mandioca (mais ou menos 2 colheres de sopa) vai no fundo do prato e por cima do caldo fumegante com a carne e a batata.


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*Os resultados aparecerão abaixo.


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Novos valores calculados de acordo com o número de pessoas informado:


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Óleo de soja

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Carne acém ou coxão mole

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Cebola

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Alhos

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Sal

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Colorau

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Pimenta do reino

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Batata inglesa em cubos

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Salsa

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Farinha de mandioca

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Hortelã picada

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Cebolinha

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Veja outras receitas:


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  • Entrada
  • Acompanhamento
  • Prato Principal
  • Sobremesa