🇧🇷 Cebola e Salsa
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A unique and delicious lasagna recipe using flank steak (or skirt steak) cooked in a pressure cooker and finished with a creamy white sauce.
Recipe Video
Ingredients
- 1kg de Flank Steak (Vazio)
- 1,5large unit de Onion
- 2cloves de Garlic
- 2large unit de Tomato
- 200g de Tomato Sauce (fresh and prepared)
- to taste de Black Pepper
- enough to cover de Water
- to taste de Fresh Herbs (parsley and chives)
- 1level teaspoon de Salt
- 500ml de Milk
- 1heaping tablespoon de Cornstarch
- 1/2tablespoon de Butter or Margarine
- to taste (grated) de Nutmeg
- 1very generous spoonful de Creamy Cheese Spread
- 1small carton de Heavy Cream
- sufficient amount de Lasagna Pasta (oven-ready)
- to taste de Mozzarella Cheese (sliced or shredded)
- to taste de Oregano
Instructions
In the pressure cooker, sear the whole piece of flank steak over high heat on all sides, using the meat's own fat, without adding oil.
Dica: Do not add oil, as the flank steak has enough natural fat.
Add the coarsely chopped onion, minced garlic, and chopped ripe tomatoes to the pot. Mix well.
Dica: The seasoning pieces can be larger, as they will break down and form the sauce.
Add the tomato sauce, black pepper, and salt. Cover the meat with water and close the pressure cooker lid.
Dica: Taste and add more salt after shredding, if necessary.
Cook the flank steak in the pressure cooker for approximately 40 minutes after the cooker starts to hiss. Set aside.
Dica: The meat should be very tender to shred easily.
For the white sauce, dissolve the cornstarch in the milk in a separate bowl until no lumps remain.
Dica: Dissolving the starch beforehand prevents the sauce from clumping.
Melt the butter or margarine in another saucepan and sauté half of the finely minced onion until wilted.
Pour the milk and cornstarch mixture into the saucepan with the onion, add salt, and grate nutmeg over it. Stir constantly while heating until it thickens.
Dica: Continue stirring so the sauce doesn't stick to the bottom.
Incorporate the creamy cheese spread into the warm white sauce, mixing thoroughly. Then, add the heavy cream and cook for one more minute.
Dica: The final sauce should have a thinner, just-creamy consistency.
Remove the cooked meat from the pot and shred it completely with a fork. Remove any unwanted pieces of fat.
Dica: The meat should be falling apart to facilitate shredding, ensuring no large pieces remain.
Return the shredded meat to the red sauce mixture in the pot, mix well, add the fresh herbs, and adjust salt, if necessary.
Begin assembling the lasagna in a greased casserole dish with a layer of white sauce.
Alternate layers of lasagna pasta (approximately 4 sheets to start), more white sauce, mozzarella cheese, and then the shredded meat sauce.
Dica: Use oven-ready pasta, as it requires a slightly thinner sauce.
Continue alternating layers (pasta, white sauce, cheese, meat sauce) until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
Sprinkle oregano over the final layer of cheese and bake in a preheated oven at 350°F (180°C) for approximately 45 minutes.
Remove the lasagna from the oven, let it rest briefly to set slightly before slicing and serving.
Dica: Allowing it to cool slightly makes cutting easier and prevents the lasagna from falling apart.
Did you enjoy this recipe?
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy3599 kcal180%
- Carbohydrates16 g5%
- Protein251 g335%
- Total Fat275 g499%
- Dietary Fiber4 g15%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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