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.
CaloriesProteinsFatsCarbohydrates
175.3
kcal30.2g
grams3.5g
grams5.9g
grams1
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.