Beef chashushuli
Description
Beef chashushuli is served without a side dish, with lavash. To keep the meat from becoming tough and dry, first, use veal, and second, always cook it in a kazan or a pot with thick bottom and walls; I usually prepare such dishes in a roasting pan. Beef chashushuli is a very aromatic and delicious dish—I dare say it's also healthy, as it contains meat and vegetables. Handle spices carefully and keep tasting the dish as you cook! Good luck and
Instructions
- 1
Step 1
Cut the meat into pieces, add adjika.
- 2
Step 2
Slice the onion into thin half-rings.
- 3
Step 3
Mix the meat with the onion and add 0.25 tsp of salt. Stir and marinate for half an hour.
- 4
Step 4
Grind the garlic.
- 5
Step 5
Pour oil into a preheated cauldron, heat it until smoking, and add the meat.
- 6
Step 6
Stir the meat, allowing excess moisture to evaporate.
- 7
Step 7
When the liquid has reduced, add the garlic.
- 8
Step 8
After a minute or two, start adding spices: coriander, khmeli-suneli, pepper. Mix well, cover with a lid, and simmer for 15 minutes over low heat.
- 9
Step 9
Add the tomatoes and simmer for 30 minutes.
- 10
Step 10
Finely chop the peppers.
- 11
Step 11
Chop the herbs.
- 12
Step 12
Add salt and pepper after half an hour.
- 13
Step 13
Add sweet pepper, simmer, and after a few minutes add the herbs. Mix everything.
- 14
Step 14
Remove from the heat and let it steep, covered, for 15 minutes.