Megrelian Kharcho

Description

The authentic Megrelian version of kharcho is made with fatty brisket. If you prefer a leaner dish, you can use tenderloin instead. If you have fresh meat, it should be sautéed for 30 minutes and then simmered for an hour. This dish can be served with cheese bread, polenta, or vegetable stew.

Ingredients

• Beef - 0 lbs
• Onion - 15 oz
• Butter - 0 oz
• Garlic - 2 cloves
• Tomatoes - 10 oz
• Cilantro - 0 oz
• Mild Chili Spice - 1 piece
• Walnuts - 0 oz
• Ground coriander - ½ spoons
• Uchiko Suneli - ⅓ spoons
• Saffron - ½ spoons
• Khmeli-suneli - ½ spoons
• Olive Oil - 0 fl oz
• Salt - to taste
• Wheat Flour - 1 tablespoon

Step by Step guide

Step 1

Heat a skillet, pour in olive oil, and add the beef cut into small pieces. While the meat is browning, chop the onion, dice the tomatoes, crush the garlic, and finely chop the cilantro.

Step 2

Sauté everything over medium heat until the beef begins to release its juices. Add the butter.

Step 3

When the oil has melted, add the onion. Once it becomes translucent, add the garlic. When it starts to release its aroma, add the tomatoes and cilantro.

Step 4

Pour 100 ml of water into the skillet, reduce the heat, and let it simmer for 30 minutes. Add more water if it evaporates.

Step 5

After 30 minutes, add chili, spices, and salt. Then add ground walnuts, stirring gradually. Let it simmer for 10 minutes. Thicken with flour, stirring quickly.

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