Chashushuli in Georgian is small pieces of beef stewed in a sauce of chopped tomatoes, onions and a variety of greens. Thanks to the long-term stewing, the meat is incredibly tender, it directly breaks into fibers from one touch. Of course, it is important to choose the right meat for this Georgian dish. Beef should not be “old”, ideally you can take veal in general. If desired, you can make hot sauce and, accordingly, meat, if you add pieces of hot pepper or spice (red ground pepper).
Take chilled meat, and if it has been frozen, thaw at room temperature. Tomatoes can be taken fresh, and if you cook out of season and it is problematic to find juicy ripe tomatoes, then you can use canned slices. If you take homemade tomatoes, the taste of chashushuli will acquire a sweetish note. Prepare a bunch of different greens, wash it and dry it.
- Beef – 380 g.
- Onion – 1 pc.
- Tomatoes in puree – 240 g.
- Fresh herbs – 1 bunch.
- Water – 200 ml.
- Salt – 3 pinches.
- Dried herbs – 2 pinches.
- Spices – 2 pinches.
How to cook:
1. Cut large pieces of beef into pieces. Heat up the skillet well.
If the pan has a non-stick coating, you do not need to oil it.
Throw the pieces of meat on a hot surface and fry for 5 minutes over medium heat, stirring occasionally.
2. Cut the onion into strips or half rings, send to the pan with the beef. Fry everything together for 7-8 minutes, making the fire smaller.
3. Pour water into the pan and stir, cover and simmer over low heat for half an hour.
Make sure there is still liquid in the pan.
4. After half an hour, transfer the tomatoes and mashed potatoes to the pan, add salt, spices and herbs.
5. Stir and simmer for another 10 minutes over low heat.
6. Finely chop fresh herbs – the recipe uses green onions, parsley and basil. Transfer the greens to the pan, simmer for another 3 minutes and turn off.
Chashushuli can be served immediately – with a side dish or vegetables. In any case, it turns out very tasty and fragrant.