Georgian cuisine is a special culinary style that comes from Georgia and has been formed over many centuries. There is a significant difference between the regional cuisines of the country. For example, the cuisine of Western Georgia is distinguished by milk and dairy products, nuts and peppers, homemade tortillas from chumiza and cornmeal. In the East there is an abundance of wine, meat, bread and animal fat. Today we have prepared for you interesting Georgian beef recipes that you can easily cook at home. You can learn how to cook a delicious meat dish, which sauces and seasonings to add to it right now.
Traditional georgian dish
Georgian Chashushuli (stew) is one of the most popular dishes in Georgia. It is cooked both at home and in local restaurants. We will prepare the following components:
- 300 g of veal (beef);
- 80 g of bell pepper (red);
- 150 g of onion;
- 2-3 cloves of garlic;
- 30 g oils;
- 2 medium-sized tomatoes;
- 1 green pepper;
- 1 tsp tomato paste;
- 1/2 tsp dried and 15 g of fresh coriander;
- 2 grains of bahar;
- red pepper and salt to taste.
Cooking technology
We rinse and dry the meat and cut into medium sized pieces. We put them in a pan with a thick bottom, and preferably in a cauldron, pour water so that only the meat is hidden. Bring to a boil over high heat, remove the film, reduce heat and cook for about 40 minutes. During this time, the water should almost completely evaporate. While the meat is being cooked, let's take onion: cut it into cubes, and if you like it to feel in the finished dish - feathers, along the onion. By the way, the more tomatoes and onions in the chashululi, the tastier the dish. According to the recipe, we add oil and onion to the beef in Georgian and simmer until the liquid evaporates completely and fry a little. At the same time, season with spices and salt.
Peppers cut into medium slices. Scald the tomatoes with boiling water, remove the skin and chop coarsely. We chop the garlic at random and send it to the meat with the tomatoes. Cook over medium heat for 10-15 minutes. Rinse and cut the greens and add to the pan. We cover and simmer for another 5 minutes so that the greens completely give their taste and aroma to the dish. Chashushuli is ready in Georgian! A delicious, unusually aromatic and hearty dish will appeal to any consumer. In Georgia, traditionally they do not use side dishes, but you can serve rice or potatoes with chashuli and certainly more fresh herbs.
Beef Khashlama in Georgian
This beef dish is especially popular in the Kakheti region of Georgia and is almost always part of the Kakheti Supra (feast). By the way, in the eastern mountainous regions of Georgia (for example, Tusheti), khashlama is made from lamb. This is a fairly simple dish, but it will take several hours to cook. We need the following ingredients:
- 1 kg of young veal;
- 6 peas of black pepper;
- 2-3 bay leaves;
- 1 large white onion;
- 2 cloves of garlic;
- coarse salt (depending on preference);
- 30 g parsley for garnish.
Cooking Tips
All recipes of Georgian beef dishes are harmonious, satisfying and concise. Dishes of Georgian cuisine, verified over the centuries, are still in demand today. For the preparation of hashlama, we wash the beef and cut into large pieces. We put it in a deep pot with hot water, cover with a lid and bring to a boil, after which we drain the water. Pour the meat with fresh water and put the onion cut in half. At this stage, salt is not added. Bring to a boil again, regularly remove the foam. Partially cover and simmer for an hour. After this time, add garlic, bay leaf and pepper. We continue the heat treatment for another 2 hours.
Serving
On a beautiful serving plate, lay the pieces of stew, decorate with parsley and sprinkle with salt. It is better to serve the meat dish hot, and prepare a wonderful rich soup on the broth.
Georgian beef with nuts
We offer to cook fried tenderloin with nuts. It is good in itself, but it’s perfect for preparing this dish of Georgian cuisine. Special efforts in cooking will not be needed, the main thing is to properly fry and season with spices. All the ingredients that make up the dish are the most affordable, except this recipe is also good because it is easy and simple to prepare. For beef in Georgian we will prepare the following composition of ingredients:
- 50 g of walnuts;
- 600 g tenderloin;
- 3-4 tbsp. l tkemali;
- 2 cloves of garlic;
- 2 tbsp. l ghee;
- green cilantro;
- 1 tbsp. l wine vinegar;
- onions or chives;
- spices and salt to taste.
Step cooking
- Wash the tenderloin, be sure to clean the tendons and excess fat.
- Then cut the meat into thin slices, salt and fry on both sides in a pan until golden brown.
- Put the fried meat in a saucepan.
- Pour half a glass into a pan that fry meat and boil.
- Pour the fried slices with the resulting juice, add chopped walnuts, crushed capsicum, tkemali, cilantro, garlic.
- Close the stewpan with a lid and leave to simmer for 10 minutes.
We decorate the finished dish with onions and serve it still hot. As a side dish, we recommend serving stewed beans, potatoes or rice. Ideally, a glass of good wine can be served with meat.
Meat in peanut sauce
This is a real Georgian dish, with all the attributes of national cuisine - fragrant, spicy, hearty and extremely tasty. At first glance, it may seem that it is very similar to meat in baja sauce or Satsivi, but this is not so. There is no separate preparation of sauce and meat, everything is cooked together, which is not an example easier and more convenient. To work, we need:
- beef - 1 kg;
- vegetable oil for frying;
- onions (large) - 2 pcs.;
- walnut - 1 tbsp .;
- hops-suneli 2 tsp;
- garlic - 3-4 cloves;
- utsho-suneli - 1 tsp;
- oil cl. - 50 g;
- salt, chili flakes, pepper - to taste.
How to cook
You can take any meat for this dish, but beef is the best in it. Cut the meat into small pieces. In a deep saucepan with a lid, heat the oil and put the prepared pieces into it. Fry with regular stirring until color changes. We chop the onions lightly and send them to the meat, add pepper, salt and butter. Stir and fry until a specific smell of fried onions. Pour a little water into the stewpan, so that it completely hides the contents, close the lid. Bring to a boil, reduce heat and simmer for about a half hour to a mild state.
While the beef is being cooked in Georgian, we will deal with nut dressing. Pour walnuts in full in a blender, coarse salt, 1/4 cup cold water. Grind everything into a homogeneous smooth paste. Salt and water will help to do this better. If you do not have a blender, you can use a meat grinder: you will have to skip the nuts several times or crush it in a mortar. In a mortar, you can grind and garlic, add a little coarse salt to it.
When the meat is fully cooked, add garlic and nut pasta, utsho and suneli hops, hot chili pepper to it. Mix well and with little heat allow the dish to sweat for 5-10 minutes, so that the sauce thickens a little, and the spices fully reveal their aroma. We turn off the fire, remove the sample, right for pepper and salt. Georgian beef in peanut sauce can be served both cold and hot. Soft fresh bread, and especially a real Georgian flat cake, is perfect for this dish.