Beef Khashlama

Khashlama on beer has a special aroma and taste, and in a cauldron on a fire it is revealed even better. And another positive side of this dish is its variability, you can change or add any ingredients to your taste to your taste.

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.

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.

Khashlama in Armenian from beef and potatoes will be a very satisfying and tasty dish for you, as well as the first and second at the same time. We will cook with preliminary frying of the meat in a cauldron or an ordinary rooster, which speeds up the cooking process. Cooking khashlama from young beef or lamb, whichever you prefer.

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.

The Armenian khashlama is distinguished from other recipes of this dish by the use of beer. It is beer that gives khashlama its special smell and taste. The meat is soft and tender, and the vegetables do not lose their shape. The dish is prepared in a cauldron. According to this recipe, you can cook Armenian khashlama with beer both outdoors and on an electric or gas stove.

Often housewives add eggplants to khashlama along with onions, peppers and tomatoes. This vegetable adds a special flavor and spicy flavor to the meat. In addition, the eggplant retains its shape well during stewing, only it needs to be cut into large pieces. We simmer the dish in a cauldron. In the recipe, you are invited to add stalked celery with zucchini.

Traditionally, khashlama is cooked in a cauldron over low heat for 2-3 hours. The multicooker allows the hostess to prepare this delicious Caucasian dish quickly and easily. Choose young beef and juicy ripe vegetables to make sure you have enough vegetable juice.

The easiest way to cook khashlama at home is according to the Georgian recipe. It contains beef and is sure to cook with fat for a long time. Vegetables are not added to the dish. The cooked meat is sprinkled with salt and plenty of herbs and served on one large platter. From the herbs for this dish, only cilantro or parsley, dill are taken, other spices are not used. The recipe is suitable for a small family, and guests need meat at least 3 kg.

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.

Khashlama in Georgian is different from the same Armenian dish. Vegetables are not added to it. Khashlama is prepared by long-term cooking of beef from different parts of the carcass and always with fat. The recipe is simple. For khashlama in Georgian it is better to take young beef.

Khashlama, as a rich and aromatic dish, is not always cooked with potatoes, but it is he who makes the dish quite satisfying. This dish, combining both the first and second, is ideal for dining with a large family. Although the tradition suggests to cook khashlama from lamb, the dish with beef is also delicious. We add beer to the dish, which speeds up the cooking process, and cook in a cauldron.

Khashlama, cooked in nature and over a fire, will be an excellent alternative to traditional barbecue. It is not difficult to prepare it. Most of the time is spent on stewing the dish, and you only need to put firewood on the fire so that the khashlama boils quietly.

Beef khashlama belongs to the category of thick Caucasian soups made from a large amount of meat and vegetables with spices and herbs. Khashlama in Armenian is a variety of them. The dish is prepared in a cauldron or a saucepan with a thick bottom so that the ingredients do not burn and practically in their own juice, only a little beer is added to speed up the cooking process.

Khashlama, as a traditional dish of Armenian cuisine, can be prepared by any housewife, following the technology of the recipe. It takes a long time to cook due to long-term stewing of meat with vegetables, and less vegetables are put into the dish than meat. You can cook khashlama both in a cauldron and in a saucepan with a thick bottom.