Veal Chashushli

4 servings

70 minutes

Chashushuli is a traditional Georgian dish that embodies the spirit of Caucasian cuisine. Its roots go back centuries when shepherds cooked meat in spicy tomato sauce over an open fire. The dish has a rich flavor where juicy veal absorbs the aroma of cilantro, garlic, and white wine, while tomatoes add a gentle tanginess. The thick sauce with pepper adds a pleasant spiciness, creating a harmony of spices. Chashushuli is not just food; it's a true gastronomic experience that warms the soul and brings people together. It is served with Georgian lavash or fresh bread, perfectly complemented by a glass of red wine. In every spoonful lies history, tradition, and passion for good cuisine.

Energy value per serving

• Calories: 511.3
• Proteins: 28.7g
• Fats: 36.6g
• Carbohydrates: 15.8g

Ingredients

• Butter: 100 g
• Vegetable oil: 50 ml
• Onion: 250 g
• Garlic: 10 g
• Veal: 500 g
• Sweet pepper: 50 g
• Dry white wine: 50 ml
• Tomato paste: 50 g
• Tomatoes: 500 g
• Coriander: 50 g
• Salt: pinch
• Red chilli pepper: pinch

Cooking steps

1. In a wide-bottomed pot, pour vegetable oil and sauté onion, finely chopped bell pepper, and half a garlic. Add butter and simmer on low heat for 10 minutes.

   Required ingredients:

   • Vegetable oil: 50 ml
   • Onion: 250 g
   • Sweet pepper: 50 g
   • Garlic: 10 g
   • Butter: 100 g

2. Add diced meat and simmer for 30 minutes until the veal releases its juice.

   Required ingredients:

   • Veal: 500 g

3. Add tomato paste and simmer for another 15 minutes.

   Required ingredients:

   • Tomato paste: 50 g

4. Mix everything and add wine, simmer for another 15 minutes.

   Required ingredients:

   • Dry white wine: 50 ml

5. Peel the tomatoes and chop them into small cubes, then add them and simmer for another 5 minutes.

   Required ingredients:

   • Tomatoes: 500 g

6. We add spices and hot pepper.

   Required ingredients:

   • Salt:  pinch
   • Red chilli pepper:  pinch