250g pork loin (lombo)
250g beef cutlet (acém)
4 tablespoons olive oil (60ml)
1 large onion, finely chopped (170g)
2 cloves garlic, minced (8g)
1 cup canned corn (180g)
1/2 cup sliced mushrooms (100g)
3 tablespoons chopped parsley (15g)
250g pork loin (lombo)
250g beef cutlet (acém)
4 tablespoons olive oil (60ml)
1 large onion, finely chopped (170g)
2 cloves garlic, minced (8g)
1 cup canned corn (180g)
1/2 cup sliced mushrooms (100g)
3 tablespoons chopped parsley (15g)
Using a sharp knife, cut the meat into fine pieces
In a pan, heat the olive oil and add the meat, onion, and garlic
Cook, stirring occasionally, until all liquid has evaporated
Let it brown, stirring occasionally
Add the corn and mushrooms, cook for another 5 minutes
Add water to form a slight broth
Heat up
Finally, add parsley and stir
Serve in 4 portions
