So, to vary our daily mincemeat (which I love), which is most of the time meat and potatoes, try using pork filet mignon and mandioquinha parsley (or baroa potatoes). It is a whiter meat, but no less tasty.
I used a piece of fillet cut into cubes that I sautéed in olive oil with 1/2 large chopped onion and 2 cloves of garlic. Then I seasoned it in the pan. I added 1 sachet of powdered meat broth, a little freshly ground pepper, 2 tablespoons of Worcestershire sauce and a little boiling water to spread the seasonings (I keep a mug of boiling water on the fire whenever I’m cooking ).
I added the cassava (about 3 of them cut into pieces), some more water and covered the pan. When the water was drying, I added a little more and repeated the process until the cassava was soft. As the pork fillet is soft and the cassava cooks super quickly, there is no need for a pressure cooker. At the end I added chopped parsley. Delicious!
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