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.
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.
- Vegetable oil: 50 ml
- Onion: 250 g
- Bell pepper: 50 g
- Garlic: 10 g
- Butter: 100 g
2
Add diced meat and simmer for 30 minutes until the veal releases its juice.
- Veal: 500 g
3
Add tomato paste and simmer for another 15 minutes.
- Tomato paste: 50 g
4
Mix everything and add wine, simmer for another 15 minutes.
- Dry white wine: 50 ml
5
Peel the tomatoes and chop them into small cubes, then add them and simmer for another 5 minutes.
- Tomatoes: 500 g
6
We add spices and hot pepper.
- Salt: pinch
- Red chili pepper: pinch
