Georgian chashushuli in a cauldron

Ingredients
Step-by-step preparation
STEP 1

Cut the beef into long thin small pieces. Don't forget to rinse it before doing this.
STEP 2

Cut out the core of the onion and cut into half rings.
STEP 3

Peel the inside of the bell pepper and cut into thin, long pieces.
STEP 4

Before cutting the chili pepper into pieces, you need to taste it, since peppers vary in spiciness. You can't overdo it. The spiciness must be adjusted to your taste.
STEP 5

Cut the garlic cloves into small thin rings.
STEP 6

Cut the greens as for a summer salad. Select greens according to your taste. For example, not everyone likes cilantro.
STEP 7

Heat the vegetable oil in a cauldron to high temperature. Which allows us to immediately fry the meat. We need to stop it in order to preserve the juice in it. If the temperature is not set to maximum, the meat will stew.
STEP 8

Add the meat and fry it for 15 minutes until golden brown.
STEP 9

After frying the meat, add the onion. And also stirring with beef until golden brown. At the same time, it is at these moments that we pepper, salt and add hops-suneli seasonings to taste. We turn the fire to minimum. With this we prepare the cauldron for stewing.
STEP 10

In one go, after frying the onions, serve bell peppers and tomatoes.
STEP 11

Pour adjika and tomato juice on top. Again, pepper, salt and add suneli hops. Mix everything thoroughly in a cauldron with a slotted spoon. Cover with a lid tightly and leave to simmer for 20 minutes.
STEP 12

After the specified time has passed, serve the prepared greens. At this point, you need to mix and taste the almost finished dish. If there is a need to adjust the missing spice. Then cover again with a lid and leave for 5 minutes.
STEP 13

After everything, the dish is ready. Don't forget to stock up on regular lavash to try. Bon appetit!!!
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