Carne moída com vagem

Para variar a carne moída do dia a dia, acrescentei vagens crocantes, um toque de especiarias e uma técnica francesa para deixar o molho mais encorpado. Fica bom demais com uma farofinha, arroz e feijão…

Ingredientes

  • 400 g de patinho moído
  • 200 g de vagem (cerca de 20 unidades)
  • ½ cebola
  • 2 dentes de alho
  • 2 colheres (sopa) de azeite
  • 1 colher (chá) de páprica doce
  • ½ colher (chá) de cominho
  • 1 folha de louro
  • sal e pimenta-do-reino moída na hora a gosto
  • 1 colher (sopa) de farinha de trigo
  • 1 xícara (chá) de água quente

Modo de preparo

Retire a carne moída da geladeira e mantenha em temperatura ambiente enquanto prepara os outros ingredientes.

Lave as vagens. Descarte as pontinhas e fatie, na diagonal, em pedaços de 1,5 cm. Cozinhe as fatias em água fervente salgada, por 5 min, e escorra. Reserve.

Descasque e corte a cebola em cubos de 1 cm. Descasque e pique fino os dentes de alho.

Leve uma panela média (ou frigideira grande) ao fogo médio. Quando estiver bem quente, regue com o azeite e junte a cebola. Assim que estiver transparente, adicione a páprica, o cominho, o louro e o alho. Deixe cozinhar por mais 1 min.

Junte a carne moída, tempere com sal e pimenta e vá mexendo para a carne ficar bem soltinha. Quando a água secar, polvilhe com a farinha de trigo e mexa por 2 min. Regue com 1 xícara (chá) de água quente, aos poucos, raspando o fundo da panela para incorporar o sabor do refogado. Junte a vagem e cozinhe por mais 2 min. para o molho encorpar. Sirva a seguir.

Serve 4 pessoas.

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