Different national cuisines have their own zest. In Georgian, one of them is, of course, chashululy. The recipe for its preparation is quite unusual, although quite simple. The dish is prepared from veal or beef. In our case, it is veal, which is fried and then lightly stewed with vegetables. The main feature of this dish is that the meat is surrounded by fragrant vegetables such as greens, bell peppers, tomatoes, garlic, onions. Due to this wealth, the aroma inherent in these vegetables turns into meat, which is saturated with smells, gets an additional taste.
Chashushuli. Recipe: Ingredients
We need: a pound of veal, several large sweet peppers (you can take various colors), 3-4 onions, a head of garlic, a pound of tomatoes, rosemary - a few twigs, a bunch of dill and parsley (and for some connoisseurs a little cilantro) a teaspoon of hops-suneli, half a glass of tomato juice, a few tablespoons of dry adjika, lean oil, a mixture of peppers, salt.
Georgian cuisine. Chashululi recipes with photos
We will fry vegetables in turn in a frying pan and stack them slowly in a saucepan. First, cut the onion into slices - this is one of the most productive slices. To prepare our dish, you need at least 4 medium onions. We will select them and chop them. We will fry the onion over high heat, because here we need to fry it to, let's say, a little crisp, so that it turns golden brown. Getting to frying onions. You can, by the way, pepper: this gives a special aroma, which many like very much. The onion slices diverge at the time of frying, and it looks pretty pretty because of this.
Pepper is an important component
Thus, we have already fried the onions. Then we start to fry the pepper. It needs a little, so we will cut only the plates - how much we need to prepare this dish. Usually used colorful peppers, and this is done primarily in order to give the dish color.
Such a small amount of pepper will be enough. We cut it into wide strips. The most delicious of all types of pepper is orange. He has the most pronounced flavor gamut of sweet bell peppers. As you can see, the Georgian chashululi recipe is not too complicated to implement.
The pan is almost heated. Water it with oil. Tip: when frying vegetables - onions, peppers, carrots - always add salt to the oil. Salt absorbs excess moisture, and thanks to this we save ourselves from burns.
Garlic
We continue to cook chashululy. The recipe will further require the presence of garlic. It can be cut into large slices. Our task is to fry the garlic slightly, then later it will participate in stewing the dish. A large cut will ensure that the garlic flavors you know will not go into the final product in large quantities, which means that the dish will have a finer flavor.
It should be recalled that a dish called "chashululi" belongs to the category of sauce dishes of Georgian cuisine. That is, it is meat that is surrounded by a certain amount of sauce. Of course, it is not the same as, for example, Chakhokhbili - with a large presence of vegetables. But here there is a certain amount of sauce, which allows the person who eats this dish to dip bread in juice and thus get even more pleasure from the meal.
Our garlic should be an indicator of pepper preparation. As soon as the slices get a golden hue, it will be possible to remove the pepper. Given that the latter does not like to be processed for a very long time, we can assume that he is almost ready: to the extent of roasting that we need for this dish. Remove the pepper.
Meat
We continue to cook chashululy. The recipe includes meat as the main ingredient: we will not lose time and begin to prepare it. It is advisable to cut into cubes 5-6 centimeters long, one and a half and a half section. The softer we take beef or veal, the faster this dish will be prepared, the more tender the final product will be. You can use the neck, which is famous for its properties. There are few veins in this place, and we will definitely remove those that we see so that nothing would cause us any trouble during cooking and eating.
Our frying pan remains partially oiled. You can use it for frying. We prepare meat: when frying, we no longer salt it, but in the process of cooking you can slightly pepper. We put the product almost on a dry frying pan - just a drop of oil. We smear them with a pan: this amount is enough to fry. We fry almost until cooked, so this process proceeds with constant stirring with the product turning over. The meat does not stick to the dry pan, but lags behind almost instantly and does not cause us any difficulties when it is necessary to turn it over. This is a certain culinary trick: when the crust is ready, then it itself lags behind the surface of the container.
Tip
Try not to let the pieces lie in a thick layer and not touch each other very much, because when they touch, their temperature drops and the meat can begin to secrete water. And this is always bad for a dish, as juiciness is lost.
Tomatoes
Next, you need to prepare the tomatoes. We proceed as follows: cut along in half, remove the stalks and cut into long pieces. We will not scald them first in order to peel off, because our task is to warm the tomatoes in this dish, rather than stew. In fact, they should remain raw, and in this dish they should be hot, not stewed.
Final and thunderous applause
So, we continue to cook the chashululi dish. We put the stewpan on a small fire, throw several sprigs of rosemary into it so that they begin to give flavor. Dill and parsley shred. It is possible, who loves, to add a little cilantro, but so as not to hammer in the delicate aroma of the other spices and vegetables with meat. Salt meat and vegetables. Add the hops-suneli. Plus half a glass of tomato juice and dry adjika. Mix everything thoroughly. At the very end, add the tomatoes and remove from heat. Let a little insist. We spread in a large container and distribute in portions. By the way, did you notice that there wasn’t so much sauce? If you want more, then at the last stage you need to add some more tomato natural juice (preferably freshly squeezed).
In a slow cooker
In almost the same way, you can cook a more "lazy" chashululi. The recipe in a multicooker, which is available today in many kitchens, is even easier to execute. Gradually fry vegetables: pepper, garlic, onion. Then - in the "Frying" mode - veal. Add tomato juice, spices and tomatoes. Well, we learned how to cook a Georgian dish of chashulu. Recipes with photos in front of you - you just have to try!