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Beef khashlama on beer

0
1225
Kitchen Armenian
Calorie content 73.2 kcal
Portions 4 port.
Cooking time 180 minutes
Proteins * 5.6 g
Fats * 5.5 gr.
Carbohydrates* 6.6 gr.
* per 100 gr. product
Beef khashlama on beer
Content

This delicious Caucasian food is prepared simply and does not take much labor and time of the hostess. The recipe will also appeal to novice young housewives. A dish of young beef is prepared in a cauldron or saucepan with a thick bottom. Meat and vegetables are stacked in layers so that they are stewed evenly. No water is added to the dish, but only beer to speed up the cooking of beef, and fresh vegetables provide enough juice.

Ingredients

Cooking process

step 1 out of 6
Peel the onion and chop it into rings. Pepper the seeds and partitions and cut it into longitudinal pieces. Rinse the tomatoes and cut into slices up to 5 mm thick. Rinse the beef, dry with a paper towel and cut into large pieces.
step 2 out of 6
Put the onion in a cauldron or saucepan with a thick bottom, separating the rings.
step 3 out of 6
Lay the beef slices on top of the onion and sprinkle them with salt and spices to your liking.
step 4 out of 6
Then place the chopped bell peppers on the meat.
step 5 out of 6
Place tomato slices on top of the pepper. Pour a light beer over these ingredients.
step 6 out of 6
Sprinkle finely chopped herbs on top of the dish. Do not spare greens, because you need a lot of it for Caucasian dishes. Place the cauldron with meat and vegetables on high heat, bring to a boil and then simmer over low heat under a covered lid for 2.5 hours. Then stir the cooked beef khashlama on beer a little and you can serve it to the table.

Bon Appetit!

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