Chashushuli: recipe

In various national cuisines, there are specialties. In Georgian - one of them, of course, chashushuli. The recipe for its preparation is quite unusual, although quite simple. The dish is prepared from veal or beef. In our case, this is veal, which is fried and then slightly stewed with vegetables. The main feature of this dish is that the meat is surrounded by such fragrant vegetables as greens, sweet peppers, tomatoes, garlic, onions. Due to this wealth, the aroma inherent in these vegetables turns into meat, which is saturated with smells, gets an additional taste.

Chashushuli. The recipe for cooking: ingredients

We need: half a kilo of veal, several large sweet peppers (you can take different colors), 3-4 onions, garlic head, a pound of tomatoes, rosemary - a few twigs, a bunch of dill and parsley (and for some connoisseurs also a little coriander) A teaspoon of hops-suneli, half a glass of tomato juice, a few spoons of dry Adzhika, lean oil, a mixture of peppers, and salt.

Georgian cuisine. Chashushuli recipes with photos

We will fry the vegetables one at a time in a skillet and add them slowly to the saucepan. First we cut onions with lobules - this is one of the most productive cuts. To prepare our dish, we need at least 4 medium bulbs. We will select them and cut them. We will fry onion on high heat, because here we need to cook it to, say, a little crispy crust, so that it becomes golden brown. We proceed to fry the onions. You can, by the way, pepper: it gives a special flavor, which is very popular with many. The lobules of the bulb at the time of frying diverge, and it looks pretty beautiful because of this.

Pepper is an important ingredient

So we fried the onions already. Then we begin to fry the pepper. It needs a little, so we cut only the plates - how much we need to prepare this dish. Usually they use colorful peppers, but this is done first of all in order to give the dish color.

Such a small amount of pepper will suffice. We cut it with a wide straw. The most delicious of all kinds of pepper is orange. He has the most pronounced taste of sweet Bulgarian peppers. As you can see, Chashushuli's recipe in Georgian is not too complicated to perform.

The frying pan was practically heated. We pour it with oil. Tip: when frying vegetables - onions, peppers, carrots - always add oil. Salt absorbs excess moisture, and thanks to this we save ourselves from burns.

Garlic

We continue to prepare chashushuli. The recipe will further require the presence of garlic. It can be cut into large slices. Our task - to lightly garlic garlic, then he will later participate in the suppression of the dish. A large slicing will ensure that the garlic flavors you know do not pass in large quantities to the final product, which means that the dish will have a more delicate palate.

It should be recalled that a dish called "chashushuli" refers to the category of sauces from Georgian cuisine. That is, this meat, which is surrounded by a certain amount of sauce. Of course, it is not the same as, for example, as chahokhbili - with a large presence of vegetables. But here there is also a certain amount of sauce that enables a person eating this dish to pour the bread into the juice and thus get even more pleasure from eating.

Garlic should be an indicator of the preparation of pepper. As soon as the lobules acquire a golden hue, you can also remove the pepper. Given that the latter does not like to be in the processing for a very long time, we can assume that it is almost ready: to the degree of roasting that we need for this dish. Take off the pepper.

Meat

We continue to prepare chashushuli. The recipe includes meat as the main ingredient: we will not waste time and begin to prepare it. It is advisable to cut brusochkami length of 5-6 centimeters, section of one and a half to one and a half. The softer we take beef or veal, the sooner this dish is prepared, the more tender the final product will be. You can use the neck part, which is famous for its properties. The habitation in this place is small enough, and those that we will see - must be removed, so that nothing creates trouble for us during cooking and eating.

The frying pan remains partially oiled. You can use it for frying. We prepare meat: when frying, we already do not salt it, but during cooking it is possible to pepper slightly. Put the product on almost a dry frying pan - just a drop of oil. We smear them a pan: this amount is enough to fry. Fry almost until ready, so this process proceeds with constant stirring with turning the product over. The meat does not stick to the dry frying pan, but lags behind almost instantly and does not cause us any difficulties when it is necessary to turn it over. This is a certain culinary trick: when the crust is already ready, it lags behind the surface of the tank itself.

Tip

Try that the pieces do not lay in a thick layer and do not touch each other very much, because when they touch, their temperature drops and the meat can start to emit water. And this is always bad for the dish, as juiciness is lost.

Tomatoes

Then you need to prepare tomatoes. We proceed as follows: cut along in half, remove the stems and cut into long pieces. We will not scald them beforehand in order to remove the skin, because our task is to heat the tomatoes in this dish, and not to extinguish. They should practically remain moist, and in this meal they must be hot, not stewed.

Final and stormy applause

So, we continue to prepare the chashushuli dish. We put a saucepan on a small fire, throw a few branches of rosemary into it, so that they start to give the fragrance. Dill and parsley shred. You can, who likes, add a little coriander, but so that you do not score the delicate aroma of the remaining spices and vegetables with meat. Meat and vegetables are salted. We add hops-suneli. Plus half a glass of tomato juice and a dry adjika. We mix everything thoroughly. At the very end, add tomatoes and remove from heat. Let barely insist. We put it into a large container and distribute it portion by piece. By the way, did you notice that the sauce did not turn out so much? If you want more, you need at the last stage to add a little more tomato natural juice (better - freshly squeezed).

In the multivariate

Almost the same way, you can cook more "lazy" chashushuli. The recipe in the multivarquet, which is available today in many kitchens, is even easier to perform. Gradually fry vegetables: pepper, garlic, onions. Then - in the "Hot" mode - veal. Add tomato juice, spices and tomatoes. Well, we learned how to prepare a Georgian dish chashushuly. Recipes with a photo in front of you - it remains only to try!