For the sauce
1 cup of 200g natural yogurt at room temperature
1 can of tomato puree without meat or Pomarola
For the pâo
750g ground beef
3 white bread crusts in crumbs
1/4 cup of chopped onion
1/2 cup of natural yogurt
2 slightly beaten eggs
3 tablespoons of chopped fresh parsley
salt and black pepper to taste
1 tablespoon of garlic paste
2 tablespoons of English sauce
3 cooked hard-boiled eggs
For the sauce
1 cup of 200g natural yogurt at room temperature
1 can of tomato puree without meat or Pomarola
For the pâo
750g ground beef
3 white bread crusts in crumbs
1/4 cup of chopped onion
1/2 cup of natural yogurt
2 slightly beaten eggs
3 tablespoons of chopped fresh parsley
salt and black pepper to taste
1 tablespoon of garlic paste
2 tablespoons of English sauce
3 cooked hard-boiled eggs
Prepare the tomato sauce: in a small pan, mix the yogurt very well with the tomato puree and bring to a simmer over low heat, stirring constantly, until warmed through. Reserve
Aquen the oven to a moderate temperature (170°C)
Grease a 27cm x 17cm cake pan and reserve
Line a 22cm x 12cm English muffin tin with oiled parchment paper and reserve
In a large bowl, mix together the ground beef, breadcrumbs, onion, yogurt, eggs, parsley, salt, black pepper, garlic paste, and English sauce. Reserve
Place 2/3 of this mixture in the English muffin tin
Arrange 3 hard-boiled eggs on top and press them halfway into the mixture
Spread the remaining meat mixture over the eggs
Unmold the cake inside a greased baking dish and remove the parchment paper
Place 1/3 of the tomato sauce on top of the meat and spread evenly
Bake for 1 hour
If it becomes too dry, add 1/2 cup of water
At serving time, drain the liquid from the cake pan into the remaining tomato sauce and mix well
Drain the pâo de carne and cut it into slices
Serve with a little tomato sauce on top of each slice.
