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Beef khashlama in a saucepan

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1664
Kitchen Armenian
Calorie content 61.8 kcal
Portions 4 port.
Cooking time 210 minutes
Proteins * 3.8 g
Fats * 3.4 gr.
Carbohydrates* 7.6 gr.
* per 100 gr. product
Beef khashlama in a saucepan
Content

Like many Caucasian dishes, khashlama does not have one correct recipe and is prepared differently in different regions. A lot of meat and rich meat broth are invariable in this tasty dish. The list of added vegetables is different, and in Russian cuisine, potatoes are often added to khashlama. By using different spices and spices, you can get a new taste of the dish every time. When there is no cauldron, you can cook this dish in a saucepan with a thick bottom.

Ingredients

Cooking process

step 1 out of 6
Rinse the beef with cold water and cut into large pieces. Place it in a separate bowl, sprinkle with spices and salt to your liking, stir and leave for 30 minutes.
step 2 out of 6
Peel and rinse the onions, carrots, and bell peppers. Then chop the onion into half rings, the carrots into circles and the pepper in thick strips.
step 3 out of 6
It is advisable to remove the peel from tomatoes. Cut them crosswise, dip them in boiling water for 2 minutes, then in cold water, peel them off and remove the bases of the stalks.
step 4 out of 6
You can take tomatoes canned without peel, it will not be worse.
step 5 out of 6
Place the prepared beef in a saucepan. Lay the chopped vegetables on top of it: onions, tomatoes, peppers and carrots. Add peeled and chopped potatoes if desired.
step 6 out of 6
Rinse fresh herbs. Tie half of the greens in a bunch and put in a saucepan. Finely chop the rest of the greens together with the peeled garlic and grind well. Pour light beer into a saucepan, close the lid and place it on a small fire. Simmer the khashlama over low heat for 2.5 hours. Sprinkle the finished dish with herbs chopped with garlic, stir a little and serve hot. It is not advisable to reheat a cooled dish, as it loses both taste and appearance.

Bon Appetit!

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