Chashushuli
I present to you a magnificent dish of Georgian cuisine — chashushuli. The key point of this recipe is choosing fresh and high-quality meat, preferably veal. The finished dish is thick, aromatic, warming, and very tasty. It is recommended to serve it with flatbread. If utskho suneli is unavailable, this seasoning can simply be omitted.
- Total cooking time
- not set
- Number of servings
- 8
- Recipe difficulty
- 4 / 5
Ingredients
for 8 servings
- beef 1 kg
- bell pepper 500 g
- sliced tomatoes 400 g
- onion 300 g
- garlic clove 3-4 clove
- 1/2 tsp utskho suneli
- khmeli suneli 1 tsp
- coriander 1 tsp
- ground paprika 1 tbsp
- parsley or cilantro
- vegetable oil
- salt
- pepper
Instructions
Step 1 of 23
Cut the meat into large pieces.
Step 2 of 23
Slice the onion into strips.
Step 3 of 23
Remove seeds from the pepper. Cut into strips.
Step 4 of 23
Finely chop the herbs.
Step 5 of 23
Brown the meat in vegetable oil on one side.
Step 6 of 23
Flip and brown on the other side.
Step 7 of 23
Add the onion to the pan.
Step 8 of 23
Add coriander.
Step 9 of 23
Stir the contents.
Step 10 of 23
Cover with a lid. Stew for 30 minutes.
Step 11 of 23
Add sliced tomatoes.
Step 12 of 23
Stir.
Step 13 of 23
Cover with a lid. Stew for 15 minutes.
Step 14 of 23
Add pepper.
Step 15 of 23
Stir.
Step 16 of 23
Cover with a lid. Stew for 15 minutes.
Step 17 of 23
Add garlic, pressed through a garlic press.
Step 18 of 23
Add ground paprika, khmeli suneli and utskho suneli.
Step 19 of 23
Season with pepper and salt.
Step 20 of 23
Stir.
Step 21 of 23
Cover with a lid. Stew for 15 minutes.
Step 22 of 23
Add herbs.
Step 23 of 23
Stir. Cover with a lid. Stew for 3–5 minutes.