Kharcho

1. 1

   Place the beef in a pot, cover with water, and bring to a boil. Drain the first water, rinse the beef, return it to the pot, add fresh water, and cook for 1.5 hours, or until the beef is tender.

   90 min

2. 2

   Remove the cooked beef from the broth and fry in a pan until golden brown.

   10 min

3. 3

   Sauté the finely chopped onion with the beef until softened and golden brown.

   5 min

4. 4

   Add the grated tomatoes and simmer until the liquid evaporates.

   10 min

5. 5

   In a separate bowl, combine the walnuts, utskho suneli, dried coriander, salt, red pepper flakes (if using), and corn flour with a small amount of beef broth to form a paste.

   5 min

6. 6

   Add the mixture to the boiling broth and stir well. Add the tkemali and simmer for 7-10 minutes.

   8 min

7. 7

   Add the beef to the tomato mixture, stir, and cook for another 5 minutes.

   5 min

8. 8

   Finally, add the crushed garlic and chopped cilantro. Stir and remove from heat.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.