Ingredients
Servings: - 2 +
500 gr Beef
3 Onion
1 tbsp. Adjika
0.5 tsp. Suneli hops
0.5 tsp. Pepper red ground
50 ml Juice tomato
200 gr Tomato Grated
2 heads Garlic
1 bunch Parsley
1 tbsp. Salt
Description
Georgians definitely know how to cook meat so that it literally melts in your mouth. An example is Georgian beef chashushuli. This is a dish of beef stewed in a spicy tomato sauce with bell peppers and herbs. Beef often becomes tough and dry after heat treatment. It depends not only on the quality of the meat, but on the correct method of preparation. Try to cook chashushuli from beef, believe me, this dish will not disappoint you!
Step by step recipe 
How to cook Georgian beef chashushuli at home? First of all, rinse the beef pulp, wipe it with a paper towel. If necessary, remove films and excess fat. Cut the beef into small pieces.
We chop the onion into half rings of medium thickness and transfer it to a container for meat. Here we add adjika and a little vegetable oil. Mix the contents with your hands and let the meat marinate for 30 minutes in the refrigerator.
For this dish, we need a cauldron or a high-quality thick-walled pan, in extreme cases, you can cook chashushuli in a frying pan with high sides. We shift the meat with onions into a dry dish and cover with a lid.
We leave the beef to stew in its own juice over low heat for about 30 minutes. The meat will give off a lot of moisture, so you can proceed to the next step after all the liquid has evaporated. Remember to stir the beef from time to time.
We take out the partitions with seeds from the bell pepper and cut it into medium strips. Add suneli hops, ground red pepper and chopped bell pepper to the meat. Stir the contents and simmer for another 3 minutes.
We shift the mashed tomatoes and tomato juice to the beef. It is also allowed to use tomatoes in their own juice, and you can balance the missing acid with tomato paste. Add salt and mix the bowls, cover the pan again with a lid and continue to simmer for about 1 hour. To prevent the meat from burning, periodically stir the contents of the pan. If the liquid evaporates quickly, then pour in a little boiling water or tomato juice.
A few minutes before the end of cooking, add mashed garlic, if desired, you can supplement the beef chashushuli recipe with chopped herbs, for example, fresh parsley, cilantro or basil. Remove the chashushuli from the heat and leave covered for at least 10 minutes. During this time, the meat will become tender and finally enriched with vegetable flavors.
Our recipe with a photo of beef chashushuli is ready! Traditionally served in earthenware - ketsi. For lack of it, you can safely use any thick-walled dishes that will keep meat warm for a long time. From above we decorate the dish with thinly chopped onions, herbs and serve to the table.
Bon appetit!
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