Chashushuli with tomato paste from veal
1 serving
60 minutes
Chashushuli with tomato paste from veal is a refined dish of Yugoslav cuisine that combines simplicity in preparation and richness of flavor. Its roots trace back to traditional Balkan recipes where meat is simmered in aromatic spices, gaining depth of taste. Tender veal infused with spicy notes of coriander and khmeli-suneli pairs with the light acidity of tomatoes, creating a rich aroma. This dish is perfect for cozy family lunches or friendly gatherings, filling the home with warmth and pleasant scents. It is recommended to serve chashushuli with herbs that refresh the taste, as well as bread or flatbreads that complement its texture well. It is important to cook it over low heat so that the meat becomes tender and the flavors fully develop.
1
Cut the meat into small pieces, add tomatoes and onion sliced into half rings. Mix and let marinate for 30 minutes.
- Veal: 170 g
- Tomatoes: 50 g
- Onion: 30 g
2
Heat 1 tablespoon of vegetable oil in a thick-bottomed pot or cauldron and add the meat with the marinade. Stirring, let the excess moisture evaporate. Once the liquid has reduced slightly, add chopped garlic, coriander, and khmeli-suneli. Mix well. Reduce the heat to minimum, cover with a lid, and let it simmer for 15 minutes.
- Vegetable oil: 1 tablespoon
- Garlic: 2 cloves
- Spices: 15 g
3
Add tomato paste and stir again. Increase the heat and simmer for 30 minutes. Add salt, pepper, and spices. Stir and let it sit for another 3 minutes.
- Tomato paste: 20 g
- Salt: 0.5 teaspoon
4
Garnish the dish with greens when serving on the table.
- Green: 10 g