Georgian-style chashushuli
Description
The recipe won't take much time. Fans of Georgian cuisine will truly appreciate this dish, and even a beginner can handle it, because delicious doesn't always mean complicated. There are many variations of this dish, but there are some universally accepted rules. The meat is marinated beforehand, then stewed with vegetables. Essential ingredients include plenty of onions and tomatoes, with generous amounts of fresh herbs, garlic, and, of course, traditional Georgian spices added at the end. Actually, the recipe is quite simple, although not quick, since the beef needs to be stewed for at least an hour. I'll show you a wonderful version that will leave you delighted. Prepare it, and your loved ones will be well-fed and satisfied. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. Use lean beef or veal for the meat. Rinse, pat dry, and cut into pieces. You can add utscho-suneli and khmeli-suneli to taste. If you prefer spicier flavor, add some hot pepper. Herbs should also be added according to your preference; coriander, parsley, and dill work well.
- 2
Step 2
Place the meat cut into medium pieces into a deep bowl.
- 3
Step 3
Add the onion cut into feathers or half-rings, adjika, lemon juice, and oil.
- 4
Step 4
Mix well, trying to press the onion juice into the meat, and let it marinate for about 30 minutes.
- 5
Step 5
Place the meat together with the onion into a cauldron or a thick-bottomed pot.
- 6
Step 6
Cook over high heat for about 10 minutes, then reduce the heat to the lowest setting, cover with a lid, and simmer for about 40–50 minutes (until the meat is tender).
- 7
Step 7
Then add the tomatoes cut into pieces, previously peeled.
- 8
Step 8
Continue simmering for 2-3 minutes.
- 9
Step 9
Remove the seeds from the bell peppers and cut them into cubes. Add to the meat with tomatoes. Dilute the tomato paste with water in a separate container and pour the mixture into the cauldron. To balance the acidity of the tomatoes and tomato paste, add a little sugar. Adjust according to your taste, as tomatoes vary in acidity. At this stage, also add aromatic spices and salt to taste.
- 10
Step 10
Mix.
- 11
Step 11
Cover with a lid and simmer the chashushuli over the lowest heat for one hour. All the aromas will blend together, and the meat in the tomato sauce will absorb all the juices.
- 12
Step 12
At the final stage, add chopped garlic and fresh herbs: dill, parsley, or cilantro. The beef will become completely tender and easily shred into fibers—just like canned stew!
- 13
Step 13
Georgian-style chashushuli is ready. No additional side dish is required. Serve with fresh lavash or flatbreads.
- 14
Step 14
Feel free to treat your loved ones to this wonderful Georgian dish! Cook and enjoy!