Flavorful Beef and Potato Khashlama

Hot roast with juicy beef and vegetables. Khashlama is a fairly well-known dish of the peoples of the Caucasus, which is most often prepared from lamb (mutton) or veal and vegetables. I suggest preparing a flavorful hot dish with beef and potatoes.
cook time: 2h
Logan Winslow
Flavorful Beef and Potato Khashlama

Nutrition Facts (per serving)

89
Calories
5g
Fat
7g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Tomatoes 2 pc
Salt 1 tsp
Ground black pepper to taste
Potato 200 g
Carrot 1 pc
bell pepper 1 pc
Fillet of beef 300 g

Recipe instructions

Step 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.

Step 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.

Step 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 pan, add water so that it does not cover the beef and simmer over medium heat for half an hour to an hour.

Step 4

Step 4
If the selected meat is young, or veal, then it should be placed in a pan. 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.

Step 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.

Step 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.

Step 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.

Additional rubrics

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