Brazilian recipe
Lagarto with Creamy Sauce: A Classic Comfort Recipe
Cook up a tender, melt-in-the-mouth Lagarto roast with a rich, velvety cream sauce. This classic, fuss-free dish is perfect for a special family Sunday lunch.
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Ingredients
1 kg Lagarto (eye of round roast)
2 beef bouillon cubes
1 tin table cream (malai or thick fresh cream)
2 cups cooking oil
8 to 9 small potatoes
1/2 carrot, grated (raw)
1 pinch black pepper
Mayonnaise to taste
Hot water
2 beef bouillon cubes
1 tin table cream (malai or thick fresh cream)
2 cups cooking oil
8 to 9 small potatoes
1/2 carrot, grated (raw)
1 pinch black pepper
Mayonnaise to taste
Hot water
Where to find ingredients
Lagarto: Look for 'Eye of Round' at local butchers or premium meat counters in supermarkets. Beef bouillon: Widely available as 'Maggi' or 'Knorr' cubes in any grocery store. Table cream: Look for 'Fresh Cream' in tetra packs or 'Malai' in the dairy aisle of your local supermarket. Mayonnaise: Standard store-bought eggless or regular mayonnaise found in every provision store. Fresh vegetables: Standard potatoes and carrots are available in any local vegetable market or subzi mandi.
Preparation method
- Season the Lagarto. If you prefer a deeper flavor, sear the meat in a pan with a little oil until browned on all sides
- Place the meat in a pressure cooker and cover with hot water
- Add the beef bouillon cubes dissolved in a glass of hot water to the cooker
- Cook under pressure for approximately 30 minutes once the whistle blows
- While the meat is pressure cooking, prepare the mashed potatoes by boiling them until soft and mashing them well
- Season the mash with a pinch of black pepper and mix in mayonnaise to taste until it reaches a smooth and creamy consistency
- After 30 minutes, remove the Lagarto from the pressure cooker and slice it into rounds
- In the same pressure cooker, stir in the table cream (ensure any excess liquid is drained) along with the reserved meat stock
- Warm the sauce over low heat, adding the meat slices back in so they absorb the savory sauce
- Serve the meat warm with the sauce, ideally accompanied by steamed white rice
- Garnish the dish with the fresh grated raw carrot before serving
Observations
This Lagarto with creamy sauce recipe is a beloved staple of Brazilian home cooking, ideal for anyone looking for a wholesome and soul-satisfying meal. By using a pressure cooker, we ensure the meat becomes incredibly tender, while the luxurious cream sauce elevates the flavor profile, making it a perfect match for steamed white rice and your favorite sides.
It is a versatile dish that works just as well for a cozy weeknight dinner as it does for a celebratory family gathering, offering both ease of preparation and impressive results. The highlight of this dish is undoubtedly the succulent meat, whether served in slices or shredded, coated in a luscious, smooth sauce.
It is a versatile dish that works just as well for a cozy weeknight dinner as it does for a celebratory family gathering, offering both ease of preparation and impressive results. The highlight of this dish is undoubtedly the succulent meat, whether served in slices or shredded, coated in a luscious, smooth sauce.
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