Veal Chashushuli with Tomatoes
Main Dishes | Georgian cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
7
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Veal - 2 lbs
- Butter - 3.5 oz
- Onion - 10.6 oz
- Cilantro - 0.7 oz
- Tomatoes - 7.1 oz
- Parsley - 0.7 oz
- Georgian herb blend - to taste
- Garlic - to taste
Step by Step guide
Step 1
First, it is necessary to clean the meat of any membranes.
Step 2
Next, cut it into small, even cubes.
Step 3
Rinse the veal and dry it. Transfer the meat to a heavy-bottomed pot.
Step 4
Quickly sauté the meat with butter, add the onion, cover with a lid, and leave on low heat for 30 minutes.
Step 5
Add finely chopped tomatoes and spices.
Step 6
Simmer for another 30 minutes.
Step 7
Add the herbs and garlic.
Step 8
Bring to a boil and add 300 ml of boiling water.
Step 9
Turn off the heat and let it steep.
Step 10
Serve.
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