Categories
Blanks for the winter
  1. home
  2. ➠ Meat dishes
  3. ➠ Khashlama
  4. ➠ Beef khashlama with potatoes and eggplant

Beef khashlama with potatoes and eggplant

0
2236
Kitchen Armenian
Calorie content 60.4 kcal
Portions 10 port.
Cooking time 220 minutes
Proteins * 3.8 gr.
Fats * 3.4 gr.
Carbohydrates* 7.2 gr.
* per 100 gr. product
Beef khashlama with potatoes and eggplant
Content

Beef khashlama with potatoes and eggplants has little in common with this traditional Caucasian dish, but, nevertheless, it is cooked and loved for its excellent taste and satiety. We cook khashlama with beer, which makes the beef very soft, and the vegetables retain their shape. Eggplant will give a special taste to khashlama. To make the dish tasty, lay all the ingredients in layers. You can feed a large family or company with this dish. You can cook both outdoors and at home in your kitchen. Stew in a cauldron.

Ingredients

Cooking process

step 1 out of 15
Peel and rinse all vegetables for khashlama. Cut the bell peppers into longitudinal slices.
step 2 out of 15
Chop the onion into half rings.
step 3 out of 15
Cut the tomatoes into large slices or circles.
step 4 out of 15
Transfer half of the chopped onion to the cauldron.
step 5 out of 15
Place half of the beef cut into large pieces on the onion.
step 6 out of 15
Place the rest of the onion on top of the meat and sprinkle with salt and dry basil.
step 7 out of 15
Place chopped carrots and a whole hot pepper pod on the onion layer.
step 8 out of 15
Then spread the chopped bell peppers in an even layer and sprinkle with salt.
step 9 out of 15
Place the eggplant slices on top of the bell peppers.
step 10 out of 15
Spread tomato slices and garlic cut into slices on eggplants.
step 11 out of 15
Then place the peeled potatoes and the second pod of hot pepper on the tomatoes with garlic. Salt the potatoes.
step 12 out of 15
Place the rest of the meat on top of the potatoes.
step 13 out of 15
Cover the meat with the remaining vegetables and sprinkle with basil.
step 14 out of 15
Then pour a liter of light beer into the cauldron.
step 15 out of 15
Close the cauldron tightly with a lid and simmer the khashlama for 3 hours over low heat. After 3 hours, khashlama with potatoes and eggplants will be ready. You can treat your friends.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *