Beef bughlama
Description
Bughlama is both a first course and a main dish. Tender, juicy meat surrounded by succulent stewed vegetables, all cooked in their own juices. Just reading the description makes your mouth water. And the aroma while it's cooking! The recipe for beef bughlama is quite simple, as all brilliant things are. Your task is to prepare all the ingredients, place them in a cauldron, and let it cook everything for you. The most important thing is that the lid of the pot you use fits tightly and doesn't let steam escape. Bughlama can be served with rice or boiled potatoes. Now, here is the recipe for beef bughlama with photos. Read, look, and go cook! Good luck and enjoy your delicious meal.
Instructions
- 1
Step 1
We wash the meat and cut it into small pieces. Place a cauldron or other heavy-bottomed pot with a lid over the heat, add a couple of spoons of water, and arrange the pieces of meat inside. Cover the cauldron with a lid.
- 2
Step 2
Peel the onion and chop it into small cubes.
- 3
Step 3
Add the onion to the meat. Mix and continue cooking under the lid over medium heat.
- 4
Step 4
Remove the core from the bell pepper and cut into small pieces.
- 5
Step 5
Wash and chop the tomatoes. You can remove the tomato skins. Blanch them in boiling water, then place in cold water, and the skins will come off easily. Then chop the tomatoes.
- 6
Step 6
Peel the garlic cloves and chop them finely. You can either mince them finely with a knife or crush them using a garlic press.
- 7
Step 7
Wash and chop the herbs. You can use any herbs you like—dill, tarragon, mint, parsley, cilantro.
- 8
Step 8
Add all the ingredients to the pot with the meat and onions. Season with salt and pepper. Mix well, cover with a lid, and set the heat slightly above the lowest setting. Simmer the meat until fully cooked. Cooking time depends on the quality of the meat.