Veal chashushuli with tomatoes
7 servings
30 minutes
Recipe by Giorgi Nachkebia, chef of the "Georgians here" corner at the Central Market on Rozhdestvensky Boulevard.
Calories175.3kcal
Proteins30.2grams
Fats3.5grams
Carbohydrates5.9grams
1
First, it is necessary to clean the meat from the membranes.
- Veal: 1 kg
2
Next, cut into small equal cubes.
3
Wash the veal and dry it. Transfer the meat to a thick-walled pot (or saucepan).
- Veal: 1 kg
4
Quickly sauté the meat in butter, add onion, cover, and let it simmer on low heat for 30 minutes.
- Veal: 1 kg
- Butter: 100 g
- Onion: 300 g
5
Add finely chopped tomatoes and spices.
- Tomatoes: 200 g
- Georgian herb blend (utskho suneli style): to taste
6
Simmer for another 30 minutes.
7
Add greens and garlic.
- Cilantro: 20 g
- Parsley: 20 g
- Garlic: to taste
8
Bring to a boil and add 300 grams of boiling water.
9
Turn off the fire and let it steep.
10
To serve.
