"Chashushuli" from Georgian is translated as "sharp", it is this name that directly characterizes the main feature of the dish, not intended for pampered gastrointestinal tract too sensitive eaters. Cooking chashushuly is very simple and its sharpness, by the way, is also quite easy to adjust to taste.
Recipe for Chashushuli from beef
Ingredients:
- beef - 500 g;
- garlic - 2 cloves;
- onions - 1 pc .;
- tomatoes - 3 pieces;
- sweet pepper - 1 piece;
- acute adzhika - 2 tbsp. spoons;
- salt, pepper - to taste;
- greens of cilantro and dill.
Preparation
Before preparing chashushuli from beef, meat should be cleaned of films, fat and veins, and then cut into cubes and marinated in ajiake with onion, salt and pepper. The amount of Adzhika and the degree of its sharpness are directly determined by your wishes for the degree of severity of the whole dish.
After half an hour you will be able to start roasting. In the brazier, we warm up the vegetable oil and fry the chopped garlic for literally half a minute, after which we lay all the meat and start cooking. Stirring constantly, stew beef until the moisture evaporates completely. Using a blender, we are grinding fresh tomatoes. Bulgarian pepper cut into cubes and put all the vegetables in a brazier with meat. Cover the brazier with a lid and leave the chashushuli to simmer for about 30 minutes. At the end of the time, sprinkle the dish with chopped herbs and serve it to the table.
Sharp Georgian Chashushuli from beef
Ingredients:
- beef - 500 g;
- onions - 2 pcs .;
- hot pepper - 1 piece;
- tomato paste - 2 tbsp. spoons;
- meat broth - 1 item;
- Bulgarian pepper - 1 pc .;
- garlic - 3-4 cloves;
- hops-suneli - 1 teaspoon;
- vegetable oil - for frying;
- cilantro.
Preparation
We clean beef from veins and fat, cut into cubes and fry in a cauldron on a warmed vegetable oil until golden brown. Adding