Beef Stuffed with Palm Heart

Name: Beef Stuffed with Palm Heart
Yield: 4
Ingredients: 1 medium onion, finely chopped; 2 tablespoons of butter or margarine; 1 tablespoon of lemon juice; 2 cups of breadcrumbs; 4 tablespoons of chopped pickled pepper; 2 eggs; 4 tablespoons of hot ketchup; 2 tablespoons of mustard; 1 1/2 teaspoons of English sauce; 1 kg of ground beef; 4 thin pieces of palm heart

1
1 medium onion, finely chopped
2
2 tablespoons of butter or margarine
3
1 tablespoon of lemon juice
4
2 cups of breadcrumbs
5
4 tablespoons of chopped pickled pepper
6
2 eggs
7
4 tablespoons of hot ketchup
8
2 tablespoons of mustard
9
1 1/2 teaspoons of English sauce
10
1 kg of ground beef
11
4 thin pieces of palm heart

Ingredients

1
1 medium onion, finely chopped
2
2 tablespoons of butter or margarine
3
1 tablespoon of lemon juice
4
2 cups of breadcrumbs
5
4 tablespoons of chopped pickled pepper
6
2 eggs
7
4 tablespoons of hot ketchup
8
2 tablespoons of mustard
9
1 1/2 teaspoons of English sauce
10
1 kg of ground beef
11
4 thin pieces of palm heart

Directions

1
Preheat the oven to a moderate temperature (180°C)
2
Fry the onion in butter or margarine until lightly browned
3
Remove from heat
4
Add lemon juice, 1/2 cup of breadcrumbs, and pickled pepper. Reserve
5
Beat the eggs with ketchup, mustard, English sauce, and salt
6
Add the remaining breadcrumbs
7
Mix gently with the ground beef
8
Place half of the meat in a muffin tin lined with butter, approximately 25 x 12 cm
9
Cover with palm heart pieces
10
Sprinkle the top with breadcrumbs mixed with pickled pepper
11
Cover with the remaining meat
12
Bake until golden brown (approximately 1 hour)
13
Let it rest for a few minutes before removing from oven
14
Serve 4 to 6 portions
15
Note: In place of palm heart, you can use cooked carrot, hard-boiled egg, or linguiça.