Acting News Director, Anthony Knopps, has spent quite sometime over in the Republic of Georgia. Friday on News15 at Noon he showcased his culinary skills with this delicious traditional Georgian dish perfect for a rainy day.
Acting News Director, Anthony Knopps, has spent quite sometime over in the Republic of Georgia. Friday on News15 at Noon he showcased his culinary skills with this delicious traditional Georgian dish perfect for a rainy day.
Ingredients:Â
• veal or beef – 2,2 / 1 kg
• bulb onion – 2,2 / 1 kgÂ
• tomato – 2,2 / 1 kgÂ
• sweet pepper – 200 gÂ
• 1 chili pepperÂ
• 1 oz / garlic – 20 gÂ
• cilantro – 2,5 oz / 70 gÂ
• parsley – 1 oz / 30 gÂ
• utscho suneli – 1 tspÂ
• khmeli suneli – 1,5 tspÂ
• salt – to tasteÂ
• ajika – 2 tspÂ
• butter – 2 oz / 50 gÂ
• vegetable oil – 3 tbspÂ
• tomato paste – 2 tbspÂ
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 You will need: • carving board • saucepan or stockpotÂ
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 Preparation:Â
1. Cut the veal into not big pieces, onion into strips, dice finely the garlic and pepper, chop the cilantro and parsley, peel the tomatoes and chop up.Â
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2. Heat the vegetable oil in the saucepan and fry the meat over medium heat for 5 minutes each side.Â
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3. Add the onion, butter and stir, cover the lid and stew over low heat for 1,5 hour until readiness of the meat.Â
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4. Add the salt, utscho suneli, khmeli suneli, ajika, chili pepper, sweet pepper, tomato, tomato paste and stir well, cover the lid and stew over low heat for 30 minutes.Â
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5. Switch off the stove, add the garlic, parsley and cilantro and let it rest for 15 minutes.Â
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Serve the chashushuli to the table.
