Chashushuli (Georgian Braised Veal)

Ingredients:

• Veal (or young beef) – 700 g
• Tomatoes – 300 g
• Bell pepper – 1 pc. (100 g)
• Onion – 200 g
• Garlic – 2 cloves
• Spicy adjika – 4 tbsp (to taste)
• Vegetable oil – 20 ml
• Dried coriander – 1 tsp
• Ground black pepper – 1 tsp
• Khmeli-suneli – 1 tsp
• Salt – 1.5 tsp (to taste)
• Fresh dill – 1/2 bunch
• Fresh parsley – 1/2 bunch

Instructions:

Prepare the Ingredients: 

Start by gathering all the necessary ingredients.

Marinate the Meat: 

Cut the veal into small pieces. Add spicy adjika, adjusting the amount based on its spiciness and your taste. Mix well.

Add Onions: 

Peel the onion and slice it into thin half-rings. Add the onion to the meat, mix, season with a bit of salt, and let it marinate for 30 minutes.

Cook the Meat: 

Heat a heavy-bottomed skillet or a large pot, add the vegetable oil, and then add the marinated meat and onion mixture. Fry, stirring occasionally, until the liquid reduces.

Add Garlic and Spices: 

Once the liquid has reduced, add the minced garlic. Stir, then add the dried coriander, ground black pepper, and khmeli-suneli. Mix well, reduce the heat to low, cover, and let it simmer for 15-20 minutes.

Add Tomatoes:

 After 15 minutes, blend the tomatoes into a puree and add them to the skillet. Stir well, increase the heat, and continue to simmer under the lid for another 30 minutes.

Add Bell Pepper: 

After 30 minutes, add the diced bell pepper and salt to taste. Cook for an additional 2 minutes.

Finish with Fresh Herbs: 

Finally, add finely chopped dill and parsley to the skillet. Cover, remove from heat, and let the chashushuli sit for 15 minutes to absorb all the flavors.

Serve: 

Serve the aromatic and delicious Georgian dish with fresh herbs.

Enjoy your meal!