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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. ground beef (can also use a roast or steak cut into small cubes - see recipe notes for instructions)
- 1 1/2 lb. beef kidney (grass-fed if at all possible for best taste)
- 4 cups mirepoix (diced, 2 cups diced onion, 1 cup chopped celery, 1 cup chopped carrots)
- 1/2 garlic (to whole head of)
- 8 oz. mushrooms
- 3 Tbsp. farinha de mandioca (or tapioca starch, for coating and frying kidney)
- 4 bay leaves
- 1 pt. bone broth
- 1/2 tsp. salt
- 4 Tbsp. lard (or other mild fat for frying, will need the high end if using cubed steak/roast vs ground beef)
- 185 grams farinha de mandioca (approximately 1-1/4 cups plus 2 TB)
- 30 grams tapioca starch (approx. 1/4 cup)
- 65 grams shortening (palm, about 5 TB)
- 30 grams canned pumpkin puree (about 2 scant TB)
- 165 grams coconut milk (about a scant 3/4 cup)
- 2 grams salt (unrefined, fine grind, about 1 tsp)
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