{"id":32223,"date":"2021-06-21T10:11:23","date_gmt":"2021-06-21T10:11:23","guid":{"rendered":"https:\/\/usapulseseu.org\/fricando-feijao-vermelho-e-carne-de-vaca\/"},"modified":"2021-06-21T10:11:23","modified_gmt":"2021-06-21T10:11:23","slug":"fricando-feijao-vermelho-e-carne-de-vaca","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/pt-pt\/fricando-feijao-vermelho-e-carne-de-vaca\/","title":{"rendered":"Fricando feij\u00e3o vermelho e carne de vaca"},"content":{"rendered":"<p><!--WPRM Recipe 8454--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Fricando feij\u00e3o vermelho e carne de vaca<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/usapulseseu.org\/wp-content\/uploads\/2021\/06\/Fricando-de-alubia-roja-y-ternera-768x1024-1-150x150.jpeg\">\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>Para a vitela selada:<\/h4>\n<ul>\n<li>260 g de carne de vitela<\/li>\n<li>250 g de farinha de gr\u00e3o-de-bico<\/li>\n<li>10 g de azeite<\/li>\n<li>2 g de sal<\/li>\n<li>1 g de pimenta preta mo\u00edda<\/li>\n<\/ul>\n<h4>Para o &#8220;fricando&#8221;:<\/h4>\n<ul>\n<li>250 g de feij\u00e3o vermelho cozido<\/li>\n<li>250 g de carne de vitela selada<\/li>\n<li>400 g de tomate ralado<\/li>\n<li>200 g de cebola<\/li>\n<li>1 dente de alho<\/li>\n<li>40 g de cogumelos<\/li>\n<li>10 g de azeite<\/li>\n<li>10 g de vinho tinto<\/li>\n<li>2 g de sal<\/li>\n<li>1 g de pimenta preta mo\u00edda<\/li>\n<li>250 g de caldo vegetariano<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Para a vitela selada:<\/h4>\n<ol>\n<li>Corta a carne em filetes de 1 cm de espessura. Tempera e cobre com a farinha de gr\u00e3o-de-bico. Sele a carne numa frigideira com \u00f3leo. Coloca de lado.   <\/li>\n<\/ol>\n<h4>Para o fricando de feij\u00e3o vermelho e vitela:<\/h4>\n<ol>\n<li>Descasca e pica a cebola, esmaga o alho e corta os cogumelos em brunoise (cubos de 0,5 cm). Refoga a cebola e o alho at\u00e9 ficarem dourados. Tempera e rega com o vinho. Acrescenta o tomate ralado e cozinha durante 15 minutos. Adiciona os cogumelos e cozinha durante 5 minutos. Acrescenta os filetes de vitela selados e o caldo de legumes. Refoga durante 20 minutos, acrescentando o feij\u00e3o vermelho 5 minutos antes do fim. Serve.       <\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n<div class=\"wprm-fallback-recipe-meta-course\">Prato principal<\/div>\n<div class=\"wprm-fallback-recipe-meta-keyword\">Sem Lactic\u00ednios, Sem Gl\u00faten, Institucional, Crian\u00e7as<\/div>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fricando feij\u00e3o vermelho e carne de vaca Para a vitela selada: 260 g de carne de vitela 250 g de farinha de gr\u00e3o-de-bico 10 g de azeite 2 g de sal 1 g de pimenta preta mo\u00edda Para o &#8220;fricando&#8221;: 250 g de feij\u00e3o vermelho cozido 250 g de carne de vitela selada 400 g [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":27410,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[123],"tags":[127,137,125,124],"dipi_cpt_category":[],"class_list":["post-32223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-prato-principal","tag-criancas-pt-pt","tag-institucional-pt-pt","tag-sem-gluten","tag-sem-leite"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fricando feij\u00e3o vermelho e carne de vaca - USA Pulses EU<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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