Today we will cook «Chashushuli Georgian-style».

The recipe is very simple, and every housewife can handle it.

📌To prepare you will need the following ingredients:

Beef 500-600 g

Tomato 1 pc.

Bell pepper 1 pc

Onion 1 pc

Garlic 1-2 cloves

Spices (khmeli-suneli, paprika, black pepper)

Salt to taste

Vegetable oil 50 ml

Bunch of cilantro

Butter 20-30g

Water 250 ml

Cooking methods for chashushuli:

There are three options for how to cook chashushuli Georgian-style. You can separately fry the meat and onions until golden brown in oil (or on lamb fat, if it’s lamb chashushuli), and then stew everything together in a spicy sauce. In other recipes, pieces of meat are boiled almost until tender first. And the third option is when the meat is stewed immediately after marinating together with onions, under a lid, so essentially without frying. Water is usually not added. Chashushuli is cooked in its own juice — meat and tomato, which allows it to fully absorb both the taste and aroma of the sauce with spices.

I sliced the beef into medium-sized pieces. I put it in a deep bowl. Choose tender cuts without tendons: tenderloin, shoulder, brisket — the softer the cuts, the faster the meat will cook and the more tender it will be in taste.

I cut the onion into large half-rings — you will need 4-5 medium-sized onions. Added it to the bowl with the meat, squeezing it well with my hands to release the juice from the onion. Poured in vegetable oil, freshly squeezed lemon juice, and added a tablespoon of adjika. Mixed everything well and left to marinate for 30 minutes.

I heated a large and deep skillet (ideally, cook in a cauldron). Put the meat together with the onions on a dry skillet. Covered it with a lid and stewed it in its own juice — water is not needed, as the beef and onions will release plenty of their own liquid. Stew for 20-30 minutes over medium heat, occasionally lifting the lid and stirring.

As soon as almost all the liquid in the skillet evaporated, I added bell pepper, diced. Then I added the spices: khmeli-suneli, utskho-suneli, black pepper (you can also add a little ground coriander). Covered it again with a lid and stewed for 5 minutes to allow the sweet paprika and spices to release their aroma.

I added grated tomatoes to the skillet, peeled from the skin, as well as tomato juice. The liquid from the tomatoes should completely cover the meat, so you may need more juice (if necessary, you can dilute tomato paste in water and use it). Covered it again with a lid and simmered over low heat until the meat was ready for about 1 hour. It is important to monitor that there is enough of their own meat and tomato juice during stewing so that the beef in it is stewed and does not burn. If the liquid still boils away, you will have to add boiling water.

The meat should become completely soft and tender, easily separating into fibers. At the very end, I added salt and red pepper to taste — adjika is already usually salty and spicy, so be careful! At the very end, I sprinkled chopped garlic and cilantro in the skillet, immediately removed from the heat, and let the dish steep under the lid for 10-15 minutes.

In Georgia, chashushuli is usually served on a ketsi — a thick-walled skillet made of red clay with low sides. On top, you can sprinkle with an additional portion of herbs and thinly sliced onions (immediately before serving).

Stewed meat in spicy tomato sauce does not require a side dish, but it would be good to serve it with corn porridge — ghomi or fresh lavash, so that you can soak up the delicious sauce with them. Enjoy your meal!

If you liked the recipe, I would be glad if you🥰👇

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