Meat
1 kg of steak, cleaned and cut into medium cubes
1/2 tablespoon of meat tenderizer
1 tablespoon of Worcestershire sauce
2 bay leaves
1 cup of chopped onion
3 tablespoons of Soya Soya Oil
3 cloves of garlic, chopped
2 tablespoons of mustard
2 tablespoons of mustard
2 tablespoons of mustard
1 finely chopped carrot
1/2 tablespoon paprika
1 bouillon cube
2 tablespoons mustard
1/2 tablespoon oregano
1 can black or pilsen beer
2 cups water
1 cup boiled and peeled pine nuts
Salt to taste
Cabbage farofa
1/4 cup Soya Soy Oil
3 cloves of garlic
1 cup chopped onion
1 stalk of cabbage without the stalk, with the leaves sliced very thinly
1 cup yellow corn flour
Complete seasoning without pepper
Meat: season the meat with the tenderizer, Worcestershire sauce and bay leaf. Mix well and set aside for 1 hour. In a pressure cooker, first add the garlic and then the onion and carrot to brown in the previously heated Soya Oil. Add the meat and fry until golden. Add the paprika, beef stock, mustard, oregano, beer and water. Close the pot and cook under pressure for 20 minutes. Wait for the steam to escape and open the pot. Add the pine nuts, mix well and cook for another 5 minutes in the open pan. Correct the salt and set aside warm.
Farofa: In a pan, brown the garlic and then the onion in the very hot Soya Oil. Add the cabbage all at once and, after a few minutes, turn it over to the other side. Don't stir so that it doesn't release too much water. Add the corn flour, mix until the flour has absorbed some of the water, season to taste and serve with the meat and white rice.
