Brazil

Chicken bouillon cube

Cup of water (tea)

Chayote without shell and core and cut in half

Ground beef

Ground cooked ham

Mustard

Worcestershire sauce

grated cheese

Margarine for greasing

Chuchu stuffed with minced meat

Em uma panela,dissolva o caldo de galinha na água e deixe o chuchu mergulhado nessa mistura em fogo baixo por 25 minutos e depois de cozido ,escorra e reserve .

In a pan, dissolve the chicken broth in the water and leave the chayote dipped in this mixture on low heat for 25 minutes and after it is cooked, drain and reserve.

Em outra panela , refogue a carne moída , com o óleo , presunto,a mostarda ,o molho inglês e reserve.

In another pan, sauté the ground beef, with the oil, ham, mustard, Worcestershire sauce and set aside.

Pique um pouco do miolo do chuchu ,e junte a carne refogada . Coloque o chuchu em uma fôrma untada , coloque o recheio por cima , polvilhe com o queijo ralado e leve ao forno alto , preaquecido ,por 15 minutos.Se desejar , sirva acompanhado de salada verde e tomates-cerejas.

Chop some of the chuchu brain, and add the braised meat. Place the chayote in a greased form, place the stuffing on top, sprinkle with the grated cheese and take it to the high oven, preheated, for 15 minutes. If you wish, serve with a green salad and cherry tomatoes.

Chuchu stuffed with minced meat

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