There are many ways to cook meat. Each hostess necessarily has a couple in her arsenal.
Today we are preparing tender beef with vegetables in Georgian style. We will stew the meat. This particular cooking method is best for beef. Indeed, such meat itself is quite tough and requires prolonged heat treatment. Then it turns out to be tender and very tasty. This recipe is also attractive in that it has a very low amount of calories, which means that lovers of a slim figure do not have to worry.
In Georgia, this dish is called chashushuli (spicy). Therefore, we will focus on spices.
1. Rinse the beef in cold water, dry it with a paper towel. Cut the meat into medium-sized cubes, transfer to a hot skillet with sunflower oil and fry, stirring frequently.
2. First, the beef is roasted to keep it tender inside. The cooking process lasts 10 minutes.
3. Now you need to peel the onions and carrots. Grate the vegetables, respectively, with large holes and cut into medium cubes.
4. When the beef begins to brown, add the prepared onions and carrots. Fry everything together.
5. Peel the bell pepper, remove the seed capsule and rinse in cold water. Cut into small cubes or strips.
6. When the onions and carrots acquire a beautiful look of fried vegetables, add bell pepper. Mix well and continue to simmer.
7. Finely chop the dill greens.
8. For the preparation of beef in Georgian style, the main trump card will be the spices for meat, which necessarily include hops-suneli, dry adjika. In addition, we take salt and pepper.
9. When the main ingredients are already in the pan, season them with salt, ground pepper and spices. Mix and add chopped dill. Important: a lot of salt is not required, as soy sauce will be added to the dish.
Chashushuli - beef stew in its own juice (no water added) with vegetables. A distinctive feature of this dish is the pungency, which is ensured by the addition of ground red or hot paprika. Cooking meat with preparation takes about two hours, but the result is worth it.
Dish: Main dish
Cuisine: Georgian
Cooking time: 2 minutes
Total time: 2 minutes
We free the beef from veins and hymen, cut into small pieces of the same size. Chop the onion (cut into cubes or half rings - as you like).
Mix the meat with the onion, add the 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 saucepan over the fire. Put the pieces of beef soaked in onion juice there, salt, season with half of the spices and fry on all sides.
Grind the garlic, herbs and bell pepper - all this will be needed later.
After the liquid from the meat has evaporated, add the chopped garlic and simmer for 7 minutes.
Grind the tomatoes. It is better to cut them into cubes or wedges. You can use a blender if you want.
Add the tomatoes to the meat, salt a little more. Cover the cauldron with a lid and simmer over low heat for 35 minutes.
Add chopped herbs and bell peppers, the remaining spices to the cauldron, simmer for 10 minutes.
We remove the cauldron from the heat, leave the finished dish under the lid for another 15 minutes.
You can serve chasushuli both independently and with a side dish.
Bon Appetit!
Chashushuli is a dish made from beef (veal) meat, originally from Georgia. Translated from Georgian it means "hot", so it is recommended to cook this dish with a lot of hot pepper, but of course, you can determine the degree of hotness for yourself. This dish is prepared in its 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 tablespoons
Bulb onions (100g) - 2 pcs.
Salt - 1.25 tsp
Garlic wedges - 2 pcs.
Vegetable oil - 20 ml
Dried coriander (cilantro) - 0.5 tsp
Ground black pepper - 0.5 tsp
Hops-suneli - 1-1.5 tsp
Red tomatoes - 300 g
Sweet green pepper - ½ pc.
Sweet pepper yellow / red - ½ pc.
Greens (dill, parsley) - such a large bunch.
Cut the meat into small cubes: 
Cut the onion into thin half / quarter rings: 
Add 2 tablespoons of adjika, 0.25 teaspoon of salt and whole onion to the meat. Knead the whole thing with your little hands, separating the half rings of the onion 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 there is more in the photo, I made an increased portion of the dish): 
Peel and chop the tomatoes. Some advise in a blender, but as for me - this is superfluous, if the tomatoes are ripe, they will go so well when cooked in a cauldron. 
Cut sweet pepper into cubes. Better to take a French pepper (such a large one), in our supermarkets they call it "traffic light". And one more thing: the dish will look more beautiful with a red-yellow combination of peppers. But for lack of: 
While we were preparing all this, it took 30 minutes! You can heat the cauldron and heat vegetable oil on it: 
We put our fragrant marinade in a preheated cauldron! 
The meat onion-ajica mixture hissed and spread a wonderful aroma throughout the kitchen.
Stir the meat, letting the excess moisture evaporate: 
When the liquid decreases slightly in volume - add garlic, mix: 
Then add spices: hops-suneli, cilantro, ground black pepper.
Mix everything, cover and simmer for 15 minutes.
While the meat is languishing, chop the greens. I usually tear it, I don't like cut greens ...
After 15 minutes, open the lid, try not to choke on saliva. Add tomatoes to the cauldron. 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. ground red pepper. Before adding pepper - try the dish! It is quite possible that the spice will be enough without it =)
We cover the cauldron with a lid for more than three minutes.
We send the diced peppers to the cauldron and simmer for another 2 minutes: 
The last chord: greens! Leave some greens to sprinkle on the dish before serving =)
After adding the herbs, cover with a lid, turn off the stove and let it brew for at least 15 minutes. 
Bon Appetit!
The brightest in Georgian cuisine are meat dishes. They are varied, distinguished by exquisite taste, excellent methods of preparing meat for cooking, aromatic seasonings and sauces. Do you want to cook a delicious Caucasian dish yourself without any problems?
Then the simple recipe below is what you need. The same method of marinating meat is also suitable for kebabs.
Meat (pulp) - 1 kg;
2 tablespoons of honey;
1 tablespoon lemon juice;
1 tablespoon of sour cream;
Salt, pepper and other spices to taste;
Dill, parsley, rosemary, cilantro, basil - to taste.
Cut the meat into large pieces;
Chop the herbs finely;
Mix meat, herbs, lemon juice and honey in a bowl, add spices and mix everything thoroughly;
Leave the meat in the marinade for 2-3 hours;
Having stood the time, remove the meat from the refrigerator, coat it with sour cream and put it on a baking sheet,
Cooking time in a well-heated oven is about 45 - 60 minutes, depending on the size of the pieces of meat;
You can cook rice or potatoes as a side dish.
You can keep the meat in the marinade for only 15 minutes. But then it will not be soaked very much.
- Buy better meat with layers of bacon, then it will be very juicy.
- You can also bake meat on the grill.
- It is best to use a wide baking dish so that the meat fits in one layer. Covering is not worth anything.
- If you cook veal or lamb instead of pork, keep in mind that they take much longer to cook. And in order for the meat not to turn out tough, it will have to be supported for a longer time in the marinade with sour cream.
Georgian cuisine recipes are always laconic, satisfying and harmonious. The dishes verified over the centuries remain in demand in our time. Men had to work hard, so the food had to be hearty and tasty.
Chashushuli is one of my favorite dishes of Georgian cuisine, in translation - 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 get down to cooking chashushuli in Georgian without further ado.
Beef - 350 g
Onions - 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
Let's take the products according to the list. The meat is lean beef or veal. I'll make a reservation about spices. Utskho-suneli, khmeli-suneli you can add to your taste. If you like it sharper - add hot pepper. In some variants of the dish, dry or ready-made adjika is added. In any case, it's up to you. I used some dried chili peppers, that's enough 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 you come across hard streaks, remove them.
Put the meat in a cauldron or saucepan with a thick bottom and pour enough water to 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 cooked. 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 do not be alarmed, at the end of cooking there will be no pieces left. If you like the onion to be felt in the dish, chop it not finely, but in feathers, along the onion. In general, the more onions and tomatoes there are in the chashushuli, the tastier the dish will be.
Add butter to the beef, it is very harmonious in this dish.
Add the chopped onion immediately.
Cover the pan with a lid and simmer the beef and onions until the liquid evaporates completely and even fry it 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.
Cut the tomatoes and cover with boiling water to remove the skin.
Chop the tomatoes coarsely. Garlic - small or medium pieces.
Put pepper, garlic and tomatoes to the meat. If the meat is already almost dry, add a little water until the tomatoes let out juice. Cover the pan with a lid and over medium heat, stirring occasionally, simmer the chasushuli for 10-15 minutes.
Rinse the greens and chop too, add to the pan. Cover and simmer for another 5 minutes to let the herbs give flavor and aroma to the whole dish.
Chashushuli in Georgian is ready! This fragrant, hearty, very tasty dish will please not only men. Traditionally, side dishes are not used in Georgia, but of course you can serve chasushuli with potatoes or rice. Be sure to add more fresh herbs. Wonderful, how delicious!
With pleasure, treat your loved ones to this wonderful Georgian dish! Cook to your health!
