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Chashushuli Georgian style
Beef or lamb, stewed for a long time with spices and onions in a tomato sauce until all ingredients are fully softened, and that is Chashushuli Georgian style. The meat, even if initially tough and with fibers, becomes extraordinarily tender, it can be eaten with lips.
Caloric content: 95 kcal per 100 grams of the dish.
Ingredients
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- beef - 500 g;
- white onion - 500 g;
- tomato juice with pulp - 300 g;
- bell pepper (preferably different colors) - 300 g;
- parsley + cilantro - total 50 g;
- butter - 30 g;
- garlic - 4-5 cloves;
- rosemary - 2-3 sprigs;
- hops-suneli - 2 tsp;
- hot pepper - 1/3 pod or to taste;
- salt - to taste.
The cooking time for Chashushuli Georgian style depends on the toughness of the meat. Veal or young lamb will soften faster, while tougher meat will take more time. On average, the whole process takes one and a half hours.
Preparation
- Prepare the ingredients according to the list. The amount of onions cannot be reduced - the more, the tastier and softer the dish will be. Tomato juice with pulp can be obtained by grating tomatoes.
- Cut the meat into medium pieces. Do not remove the film or veins - everything will stew to a very tender state and dissolve in the overall mass.
- Place the cut meat in a deep frying pan, adding a little water (it should reach 1/3 of the level of the pieces). Cover everything with a lid, bring to a boil, then reduce the flame to the minimum and simmer the beef for 40-50 minutes.
- During this time, prepare the vegetables. Cut all the onion into medium cubes.
- Clean and rinse the sweet pepper. Cut it into wide strips.
- Finely chop the garlic with a knife.
- Chop the greens.
- Cut the hot pepper.
- After 20 minutes of heat treatment, add rosemary and spices to the frying pan. Do not add salt yet.
- At the end of the stewing process, all the liquid should evaporate, and the pieces should brown slightly. Remove the rosemary sprigs.
- At this moment, add butter and garlic.
- Immediately add the onion to the meat. You can add a little (30 ml) of water, cover, and simmer for another 20 minutes. The onion will release juice during the process and further soften the meat.
- Next, add the sweet and hot peppers. Salt to taste.
- Pour in the tomato. Close the lid again and continue the stewing process.
- After 15 minutes, the meat will literally dissolve in the vegetable sauce. Check the composition for salt again.
- Add the chopped greens and keep the mixture on the heat under the lid for 3 minutes. Chashushuli Georgian style is ready.
Chashushuli is served in a large plate or directly from the frying pan while hot. A side dish for this dish is traditionally not needed, just fresh herbs and bread cakes. But if desired, this tender meat in vegetable sauce can be complemented with potatoes, pasta, or any porridge.
