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Beef khashlama with potatoes in a slow cooker

0
1258
Kitchen Armenian
Calorie content 81.5 kcal
Portions 4 port.
Cooking time 180 minutes
Proteins * 4.7 gr.
Fats * 8.2 gr.
Carbohydrates* 6.8 g
* per 100 gr. product
Beef khashlama with potatoes in a slow cooker
Content

Cooking khashlama with potatoes in a slow cooker is quite simple, you just need to simmer for 2.5 hours. No liquid is added to the dish. The meat is stewed in vegetable juice and gets a wonderful tomato flavor. Cooking beef hashlama, as it contains less fat.

Ingredients

Cooking process

step 1 out of 13
For Adyghe salt, take dry spices and peeled chives.
step 2 out of 13
Pour ordinary salt into a small bowl and add garlic chopped in a garlic to it.
step 3 out of 13
Then add the spices you have.
step 4 out of 13
Mix everything well. We will salt the khashlama with this salt. It can be prepared for future use, dried and stored in a sealed jar.
step 5 out of 13
Rinse the beef, preferably not aged, and cut into medium pieces.
step 6 out of 13
Lubricate the multicooker bowl with vegetable oil. Place half of the tomatoes, cut into thick circles, in the bottom of the bowl.
step 7 out of 13
Put slices of beef on the tomatoes and sprinkle the meat with Adyghe salt.
step 8 out of 13
Peel the bulbs and chives. Chop the onion into half rings. Cut the garlic into thin slices.
step 9 out of 13
Place the chopped onion and garlic on top of the meat.
step 10 out of 13
Top the onion with the peppers, chopped into strips. If you have a lot of vegetables, you can repeat the layers. 10
step 11 out of 13
Cut the peeled potatoes into circles and place on top of the vegetables. 11
step 12 out of 13
Place the remaining tomatoes on top. Pour some red wine into the bowl. Close the lid of the multicooker and set the Stew program for 2.5 hours.
step 13 out of 13
After this time has elapsed, stir the beef khashlama with potatoes a little, put on portioned plates, decorate with fresh herbs and can be served.

Bon Appetit!

 

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