Georgian stewed meat. Georgian meat dishes

Chashushuli is a dish of beef (veal) meat, originally from Georgia. Translated from Georgian means "spicy", so this dish is recommended to cook with a lot of hot pepper, but of course, you can determine the degree of severity for yourself. This dish is prepared in own juice, which provides it with a unique taste, very soft and spicy at the same time.
You need to cook the dish in a cauldron so that the meat does not turn out dry and tough. As a rule, chashushuli is served without garnish, with lavash.
Ingredients:
Veal / beef (tenderloin) - 500 g
Adjika - 2 tbsp.
Bulb onion (100g) - 2 pcs.
Salt - 1.25 tsp
Garlic cloves - 2 pcs.
Vegetable oil - 20 ml
Dried coriander (cilantro) - 0.5 tsp
Ground black pepper - 0.5 tsp
Suneli hops - 1-1.5 tsp
Red tomatoes - 300 g
Sweet green pepper - ½ pcs.
Pepper sweet yellow / red - ½ pcs.
Greens (dill, parsley) - such a large bunch.
Meat cut into small cubes:


Onion cut into thin half / quarter rings:


Add 2 tablespoons of adjika, 0.25 teaspoon of salt and the whole onion to the meat. Knead the whole thing with your hands, separating the onion half rings from each other:


Leave the meat to marinate for 30 minutes!

While the meat is marinating, you need to prepare all the other ingredients, since then there will be no time left for this.
Grind two cloves of garlic (here in the photo is larger, I made an increased portion of the dish):


Tomatoes are peeled and chopped. Some advise in a blender, but as for me, this is superfluous, if the tomatoes are ripe, they will disperse perfectly when cooked in a cauldron.


Sweet pepper cut into cubes. It is better to take a French pepper (large one), in our supermarkets they call it a “traffic light”. One more thing: prettier dish will look with a red-yellow combination of peppers. But in the absence of:


While we were preparing all this, 30 minutes passed! You can heat a cauldron and heat vegetable oil on it:


We place our fragrant marinade in a heated cauldron!


The onion-adji meat mixture sizzled and spread a wonderful aroma throughout the kitchen.
Stir the meat, allowing excess moisture to evaporate:


When the liquid decreases a little in volume - add the garlic, mix:


Then add spices: suneli hops, cilantro, ground black pepper.
Mix everything, cover with a lid and simmer for 15 minutes over low heat.
While the meat is languishing, chop the greens. I usually tear it, I don’t like chopped greens ...
After 15 minutes, open the lid, try not to choke on saliva. Add tomatoes to the pot. Stir, increase the heat and simmer for 30 minutes under the lid.


In half an hour we manage to clear the table, wash the dishes =)) 12. After 30 minutes, open the lid and, trying not to breathe, pour out the remaining salt (1 tsp) and 0.5 tsp. red ground pepper. Before adding pepper - taste the dish! It is quite possible that the sharpness will be enough without it =)
We cover the cauldron with a lid for another three minutes.
We send the diced peppers to the cauldron and simmer for another 2 minutes:


Last chord: greens! Leave some greens to sprinkle on the dish before serving =)
After adding greens, cover with a lid, turn off the stove and let it brew for at least 15 minutes.

Enjoy your meal!

step by step recipe with photo

There are many ways to cook meat. Each hostess must have a couple in her arsenal.

Today we are preparing tender beef with vegetables in Georgian style. We will stew the meat. This cooking method is best suited for beef. After all, in itself, such meat is quite tough and requires a long heat treatment. Then it turns out tender and very tasty. This recipe is also attractive because it has a very low number of calories, which means that lovers of a slim figure can not worry.

In Georgia, this dish is called chashushuli (spicy). Therefore, we will focus on spices.

Ingredients

• beef - 400 g
• soy sauce - 1 tbsp. l.
• onion - 4 pcs.
• red bell pepper - 1 pc.
• carrots - 1 pc.
• spices to taste

Cooking

1. We wash the beef in cold water, pat dry with a paper towel. Cut the meat into medium-sized cubes, transfer to a hot frying pan with sunflower oil and fry, stirring often.

2. First, the beef is fried so that it remains tender inside. The cooking process takes 10 minutes.

3. Now you need to peel the onions and carrots. Grate the vegetables accordingly on a grater with large holes and cut into medium cubes.

4. When the beef starts to fry, add the prepared onions and carrots. We fry everything together.

5. We clean the bell pepper, remove the seed box and rinse in cold water. Cut into small cubes or strips.

6. When onions with carrots are purchased beautiful view add fried vegetables bell pepper. Mix well and continue to simmer.

7. Finely chop the dill greens.

8. For cooking beef in Georgian, the main trump card will be spices for meat, which necessarily include hops-suneli, dry adjika. In addition, take salt and pepper.

9. When the main ingredients are already in the pan, season them with salt, ground pepper, spices. Mix and add chopped dill. Important: salt is not required much, as soy sauce will be added to the dish.

Step 1: Cooking meat in Georgian.

We wash the meat under running water, and then cut into large pieces, about 10 cm each. It is best to use pork with streaks of fat.
If you cut the meat very finely, it will dry out during the cooking process. Dill and parsley wash and finely chop. Pour into a bowl. If you find fresh basil and cilantro, then they also need to be finely chopped. But I had herbs, so I took one teaspoon and added to the greens. Added a pinch of salt and mixed everything.
Pour our greens with spices into a bowl with meat. Add honey and lemon juice.
Mix thoroughly and refrigerate for a couple of hours. So, after two hours we take out the meat (it was well saturated with spices) and add sour cream to it. Set the oven to preheat to 180 degrees. Take a baking dish, grease vegetable oil and lay out the meat. Put in the oven to bake for approx. for one hour.

Step 2: Serve the meat in Georgian style.

After an hour, we take out the meat, put it on portioned plates, decorate with herbs and serve. Can be served as a side dish vegetable salad or baked potatoes. Enjoy your meal!

You can keep the meat in the marinade for only 15 minutes. But then it will not be soaked much.

Buy better meat with layers of fat, then it will be very juicy.

You can bake meat on the grill.

It is best to use a wide baking dish so that the meat fits in one layer. Nothing to cover.

If you cook veal or lamb instead of pork, keep in mind that they cook much longer. And in order for the meat not to turn out tough, it will have to be supported longer in the marinade with sour cream.

Chashushuli in Georgian - a miracle, how tasty, concise, satisfying and harmonious

Recipes Georgian cuisine always concise, satisfying and harmonious. Dishes that have been tried and tested over the centuries remain in demand even today. Men had to work hard, so the food had to be hearty and tasty.

Chashushuli is one of my favorite dishes of Georgian cuisine, translated as stew. Well, in fact, what could be simpler, healthier and tastier than beef stew with vegetables?

Even a beginner can handle this recipe, so let's start cooking Georgian chashushuli without further ado.

Beef - 350 g

Onion - 200 g

Tomatoes - 350 g

Bulgarian pepper - 1-2 pcs.

Greens (basil, dill) - 30 g each

Butter - 30 g

Garlic - 3-4 cloves

Salt, spices - to taste

We will take the products from the list. Meat - lean beef or veal. Let's talk about spices. Utskho-suneli, hops-suneli you can add according to your taste. If you like it spicy, add hot pepper. In some versions of the dish, dry or ready-made adjika is added. In any case, you choose. I used some dried chili peppers, that's enough spiciness for me. Of the herbs, be sure to use basil, and the rest of the herbs - again to your taste, cilantro, parsley, dill are well suited.

We wash the meat, dry it and cut into medium pieces. If there are hard veins, remove them.

Put the meat in a cauldron or pan with a thick bottom and pour in enough water to just cover the pieces.

Bring to a boil over high heat, remove the foam, then cook the beef over medium heat for about 40 minutes, until the meat is ready. During this time, the water will almost completely evaporate. If the beef is tough, add water and cook more. It took me 30 minutes.

While the meat is cooking, chop the onion. There should be a lot of onions, but don't be alarmed, at the end of cooking there will be no pieces left. If you like the onion to be felt in the dish, cut it not finely, but into feathers along the onion. In general, the more onions and tomatoes in chashushuli, the tastier the dish will be.

Add to beef butter, it is very harmonious in this dish.

Immediately add the chopped onion.

Cover the pan with a lid and simmer the beef with onions until the liquid has completely evaporated and even fry a little. At this time, you need to salt the dish and add spices.

While the beef and onions are cooking, cut the peppers into medium pieces.

We cut the tomatoes and pour boiling water to remove the skin.

Cut the tomatoes coarsely. Garlic - small or medium pieces.

Put the pepper, garlic and tomatoes to the meat. If the meat is already almost without liquid - add a little water until the tomatoes start to juice. Cover the pot with a lid and simmer over medium heat, stirring occasionally, for 10-15 minutes.

Rinse and cut the greens too, add to the pan. Cover and simmer for another 5 minutes so that the greens give flavor and aroma to the entire dish.

Chashushuli in Georgian is ready! Fragrant, savory, very tasty dish will appeal not only to men. Traditionally in Georgia, side dishes are not used, but you can, of course, serve chashushuli with potatoes or rice. Be sure to add more fresh herbs. Wow, how delicious!

Treat your loved ones with this wonderful Georgian dish! Prepare for health!

• If you are preparing chashushuli for the first time, please note that the dish must be semi-liquid so that there is where to dip the bread.
• Adjust the spiciness of the dish to your taste by adding chili or more garlic.
• From herbs, be sure to use basil, it goes great with meat.

Chashushuli - beef stew in its own juice (without adding water) with vegetables. A distinctive feature of this dish is its spiciness, which is provided by the addition of ground red or hot capsicum. Cooking meat with preparation takes about two hours, but the result is worth it.

Recipe for Chashushuli, Georgian-style spicy beef

Dish: Main course

Cuisine: Georgian

Time for preparing: 2 minutes

Total time: 2 minutes

Ingredients

• 800 g beef
• 3-4 pcs. tomato
• 2-3 pcs. onion
• 1 PC. sweet bell pepper
• 2 cloves garlic
• 30 ml vegetable oil
• 100 g parsley or cilantro
• 1 tsp adjika
• 1 tsp hops-suneli
• 1 tsp Red pepper
• salt

Step by step recipe with photo

How to cook Georgian Chashushuli

We free the beef from sinews and hymen, cut into small pieces of the same size. Chop the onion (cut into cubes or half rings - as you like).

Mix meat with onion sunflower oil. Mix everything thoroughly with your hands and leave to marinate for at least 40 minutes.

We heat a cauldron or a thick-walled pan on fire. We spread the pieces of beef soaked in onion juice there, salt, season with half of the spices and fry on all sides.

Grind garlic, herbs and bell pepper - all this will be needed later.

After the liquid has evaporated from the meat, add chopped garlic and simmer for 7 minutes.

We chop the tomatoes. It is better to cut them into cubes or slices. You can use a blender if you like.

Add the tomatoes to the meat, a little more salt. Cover the pot with a lid and simmer over low heat for 35 minutes.

Add chopped greens and bell pepper, the rest of the spices to the cauldron, simmer for 10 minutes.

We remove the cauldron from the fire, leave ready meal covered for another 15 minutes.

Chashushuli can be served on their own or with a side dish.

Enjoy your meal!