Chashushuli In Georgian From Beef - A Step By Step Recipe With A Photo

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Video: Chashushuli In Georgian From Beef - A Step By Step Recipe With A Photo

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Video: Чашушули по-грузински🔥/Chashushuli in Georgian🔥 2023, February
Chashushuli In Georgian From Beef - A Step By Step Recipe With A Photo
Chashushuli In Georgian From Beef - A Step By Step Recipe With A Photo
Anonim

I have not tasted meat tastier yet! Delicate, simply melting, and what aroma of coriander, basil, marjoram and mint … and all this in combination with thick tomato sauce. Be sure to try cooking!

Cooking description:

After reading my recipe, you will learn how to cook Georgian chashushuli from beef. From this amount of meat, you will get two servings of a fragrant, spicy dish, which is definitely worth trying! For chashushuli, use only fresh, high quality meat with a minimum amount of tendons. In winter, fresh tomatoes can be substituted for tomato juice or pasta. But in the summer, ground pepper can be replaced with fresh. And the last moment - greens, in the summer season, put dill, parsley, cilantro, don't spoil the meat with greens! Good luck!

Purpose: For lunch / For dinner

Main ingredient: Meat / Vegetables / Beef / Onion / Tomato / Beef tenderloin

Dish: Hot dishes

Cuisine geography: Georgian / Caucasian

Ingredients:

  • Beef - 500 Grams
  • Onions - 4 Pieces
  • Lemon juice - 2 Tbsp. spoons
  • Adjika - 1 Art. the spoon
  • Vegetable oil - 2 Tbsp. spoons
  • Bulgarian pepper - 1 Piece
  • Hops-suneli - 0.5 Teaspoons
  • Utskho-suneli - 0.5 Teaspoons
  • Ground red pepper - To taste
  • Fresh tomatoes - 350 Grams
  • Tomato juice - 3 Tbsp. spoons
  • Garlic - 2-3 Cloves
  • Salt, herbs - To taste
  • Red onion - 1 Piece (for serving)

Servings: 2

How to cook "Georgian beef Chashushuli"

1. Cut the beef into small pieces. 2. Cut the onion into half rings, put it to the meat. Also add lemon juice, vegetable oil and adjika. Stir well, remember a little with your hands and leave to marinate for 30 minutes. 3. Put meat and onions in a dry cauldron, close the lid and simmer for 30 minutes in its own juice. 4. Simmer until all moisture has evaporated. Stir occasionally. 5. Add bell pepper, spices (hop-suneli, utskho-suneli, ground red pepper). Put out a couple of minutes. 6. Add mashed tomatoes (I use a coarse grater, but peel off first), tomato juice. Close the cauldron with a lid and simmer the meat for another 1 hour. Drop in periodically, stir. The meat should not burn, if there is little liquid, then pour in a little boiling water.

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