Veal Chashushuli

1 serving

75 minutes

Chashushuli is a traditional Georgian dish infused with the aromas of the Caucasus. It combines the tenderness of veal, the spiciness of spices, and the freshness of herbs to create a rich and robust flavor. Historically, this dish was a method of cooking meat by stewing it with vegetables and spices to achieve a tender texture and deep taste. Chashushuli has a bright acidity from tomato paste and white wine, while coriander and ucho-suneli give it a distinctive spiciness. It pairs perfectly with lavash or boiled rice, allowing one to enjoy its rich sauce. The dish is served hot, often garnished with fresh cilantro and parsley for a harmonious flavor accent.

Energy value per serving

• Calories: 573.5
• Proteins: 46g
• Fats: 33g
• Carbohydrates: 21.1g

Ingredients

• Onion: 100 g
• Tomatoes in their own juice: 110 g
• Butter: 20 g
• Vegetable oil: 10 ml
• Garlic: 5 g
• Red sweet pepper: 15 g
• Veal: 200 g
• Dry white wine: 20 ml
• Tomato paste: 20 g
• Parsley: 3 g
• Coriander: 6 g
• Ground coriander: 2 g
• Ground chili pepper: 1 g
• Salt: 4 g
• Utskho-suneli: 1 g

Cooking steps

1. Chop the onion into medium cubes

   Required ingredients:

   • Onion: 100 g

2. Crush the garlic and sauté with onion in vegetable and butter until semi-cooked.

   Required ingredients:

   • Garlic: 5 g
   • Vegetable oil: 10 ml
   • Butter: 20 g

3. Add the diced veal to the mixture and simmer for 10 minutes.

   Required ingredients:

   • Veal: 200 g

4. Add tomato paste and simmer for another 8-10 minutes

   Required ingredients:

   • Tomato paste: 20 g

5. Add wine and evaporate until the alcohol smell is gone

   Required ingredients:

   • Dry white wine: 20 ml

6. Add spices and herbs

   Required ingredients:

   • Ground coriander: 2 g
   • Ground chili pepper: 1 g
   • Salt: 4 g
   • Utskho-suneli: 1 g
   • Parsley: 3 g
   • Coriander: 6 g