Meat Rolê Stuffed with Farofa

1 kg of rump steaks
Salt, pepper, garlic and vinegar to taste
3 tablespoons of margarine
100g chopped green olives
3 chopped boiled eggs
1 1/2 cup of fine cassava flour
Frying oil

Season the meat with salt, pepper, garlic and vinegar.
Let it rest in the fridge for 20 minutes.
Place the margarine, olives, eggs and manioc flour over medium heat, stirring until incorporated.
Drain the meat and reserve the seasoning.
Put a little of the egg farofa on each steak, roll up like a roulade and stick with toothpicks.
Heat the oil in a pan and brown the meat on both sides.
Add the reserved meat seasoning and cook until tender.
Remove from heat and serve immediately.


  • Dry the steaks with a paper towel before frying. This way they will brown more easily.
  • If you prefer, replace the rump with another meat, such as coxão soft, and increase the farofa with various vegetables, such as carrots, green beans, broccoli, etc.

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