Beef khashlama with potatoes

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Khashlmuu from beef and potatoes? Prepare your ingredients. It is worth taking young beef, with clean, smooth flesh; it is preferable to even take veal. Homegrown vegetables in season will make a more flavorful dish. Some khashlama recipes do not add carrots, but I will add them, so this vegetable is optional. The vegetables are medium in size, my onions and peppers are very large, so I take half each. Prepare a thick-bottomed pan for stewing.

2. STEP 2

   

   To ensure less scale from the meat in the finished dish, I first separately bring the beef to a boil in a small amount of water, then rinse it. This step is optional. Rinse the beef fillet under running cold water and pat dry. Cut off any remaining bones and veins. Cut the meat into small pieces.

3. STEP 3

   

   The beef pulp I chose is not very young, so I will have to simmer it a little in water first. If your chosen meat is also not young, then you should put the chopped meat in a saucepan, add water so that it does not cover the beef and simmer over medium heat for half an hour to an hour.

4. STEP 4

   

   If the selected meat is young, or veal, then it should be placed in a saucepan. Wash all the vegetables under running cold water. Peel the onions and garlic. Cut the onion into half rings and the garlic into small cubes. Cut the tomato into slices. Add chopped onions, garlic, and tomatoes to the pan on top of the beef. Do not mix vegetables and meat.

5. STEP 5

   

   Peel the bell pepper from the seeds, cut off the stem, and cut into longitudinal pieces. Peel the potatoes and cut into four parts. For this dish, you should choose non-starchy potato varieties that will not boil over during prolonged stewing.

6. STEP 6

   

   Add salt and spices to taste to the khashlama, pour in water. The amount of water will depend on what kind of dish you want to get in the end - roast with vegetables with a little gravy, then you should pour water so that it half covers the vegetables. And if it’s a hot, rich soup, add water so that it covers all the vegetables. Place the pan on low heat, close the lid, without stirring, simmer for two hours.

7. STEP 7

   

   Serve the finished beef khashlama with potatoes and vegetables hot. This is an independent dish that includes a main dish and a side dish. When serving, sprinkle the dish with chopped fresh dill or parsley.

Comments on the recipe

lakshmi-777

09.12.2023

4.9

I’ve heard about this dish many times, but I haven’t cooked it myself. I’ll definitely try it!

limiti

09.12.2023

4.9

Yummy! I want to share a little recipe with everyone.

Leah

09.12.2023

4.7

A very interesting name for the dish, that’s what attracted me to it. Today I prepared it for lunch, just from the table, sharing my impressions. Everything is very simple, satisfying, tasty, beautiful. I bought lavash especially for this dish. We really like broths to have a little sourness, so after pouring them into plates, we added 1 spoon of katyk (real, rustic, grandma’s) Mmmm, beauty! Bon appetit everyone!

Shura

09.12.2023

4.6

Like shurpa, very tasty and rich on veal, oh how I wanted it)))

Faith

09.12.2023

4.9

Yummy! Great recipe!

Anahit

09.12.2023

4.8

Khashlama, like kebabs, is often prepared outdoors; it is especially popularly prepared for the summer holiday, left over from pagan times, but beloved by the people, the “Vartevor” holiday (it is on this day that everyone pours water on each other)), when many, going on a picnic, take with Some take a calf, some a lamb, some a rooster and are sacrificed as a gift of gratitude for abundance, health, etc. Well, this is the freshest meat, you can say it is cooked in its own juice (water is enough after washing the meat) and after just 30-35 minutes peeled potatoes, hot peppers, onions, a couple of tomatoes are added, and some greens are added when serving. Yes, as they say, “Food of the Gods” is ready. Well, when khashlama is prepared from store-bought meat, water is added to half the level of the meat and it is cooked longer, 2-3 hours. Well, having heard about the method with beer (and I am not a conservative in cooking), I tried pouring beer instead of water and did not regret it. It turned out very tasty too.

Shura

09.12.2023

4.5

Anait, I never doubted you, I know that you are committed to everything new and unusual, with beer it’s just extreme))) I really liked the recipe, it looks like shurpa, a little of course, but tasty - that’s for sure, it turns out to be a stew with vegetables in natural juice, healthy and healthy, cooking is also simple and quick, no fuss, well done Caucasian peoples, they prepare such excellent dishes, thank you - NastyaK, for sharing the recipe, and Anait - for the photo and detailed description of her opinion and advice , in general, the dish is accepted and approved, I will definitely cook it at home and feed it to my friends with such a beautiful name!