Dry Meat in Moranga

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Dry Meat in Moranga

Name: Dry Meat in Moranga
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 Porções
Ingredients: 1 unit(s) Pumpkin Squash; 600 g Dry meat; 1 unit(s) Onion; 1 unit(s) Tomato; 200 g Cottage cheese; 200 g Sour cream; to taste Mozzarella cheese; to taste Black pepper; 3 unit(s) Garlic(clove); to taste Pepper; to taste Salt; to taste Green Smell

🇧🇷Brazil

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View in original language

(Português)

150 min(s)

6 servings

Claudineia Matos

@larda_neia

Ingredients
Recipe

Pumpkin Squash1 unit(s)
Dry meat600 g
Onion1 unit(s)
Tomato1 unit(s)
Cottage cheese200 g
Sour cream200 g
Mozzarella cheese to taste
Black pepper to taste
Garlic(clove)3 unit(s)
Pepper to taste
Salt to taste
Green Smell to taste

Wash and sanitize the pumpkin.
Open a lid at the very top, and turn the oven on to 180°C.
Remove all the seeds from the pumpkin and brush with salt, oil and black pepper.
Also brush the pumpkin on the outside with olive oil.
Wrap the strawberry with aluminum foil.
Place on a baking sheet and bake at 180°C for an hour (or until cooked).
Place the desalted beef jerky in a pressure cooker and heat for 25 minutes or until cooked.
Once cooked, shred well.
Saute the seasonings, leaving the tomato and shredded beef for last.
Then add the cottage cheese and cream.
Use some of the already cooked pumpkin pulp to complete the filling.
Add the green smell.
Place the creamy jerky in the moranga, cover with mozzarella and take it to the oven for fixings.
It's ready and just serve yourself.

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Dry Meat in Moranga

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