BEEF CHASHUSHULI WITH MUSHROOMS

Beef Chashushuli with mushrooms is a delicious family meal with a spicy flavor.

Beef Chashushuli - Copy

Ingredients: 1 kilo of lean beef, 2 large onions, 250 grams of walnuts, 500 grams of mushrooms, 6 cloves of garlic, 2 bay leaves, 1 tbs of hot red pepper, 6 tbs of oil, salt (amount dependent upon personal preference), 1 level tsp of blue fenugreek, 1 tsp of dried coriander and 8 tbs of white wine vinegar.

Preparation: Cut the beef into medium sized pieces and add, together with 2 bay leaves, to a deep pot containing 8 tbs of white wine vinegar. Partly cover and cook on a low heat until the vinegar disappears and then add 200 ml of water. Continue to cook on a low heat until the liquid disappears, stirring occasionally. Once the liquid has disappeared, add 6 tbs of oil and increase heat to medium. Stir.

Adding Beef and Bay Leaves to a Pot - Copy

Chop the onions and add to the beef.

Adding Onions - Copy

Stir.

Frying Beef and Onions - Copy

Thinly slice the mushrooms and add to the beef and onions. Stir and continue to cook on a medium heat until the mushrooms are cooked (around 25 minutes).

Adding Mushrooms - Copy

Grind the walnuts and crush the garlic. Add the walnuts and garlic, together with the salt, red pepper, blue fenugreek and dried coriander, to the beef and onions.

Adding Nuts and Spices - Copy

Stir and turn off the heat.

Mixing Ingredients - Copy

Serving: Serve hot. We garnished ours with onions.

Beef Chashushuli ready for Serving - Copy

Enjoy your Beef Chashushuli with Mushrooms!

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Comments
3 Responses to “BEEF CHASHUSHULI WITH MUSHROOMS”
  1. This looks wonderful, I can’t wait to try this.

  2. rmuzines says:

    It’s delicious! My first try making Georgian food. The only thing I would suggest is saying how long it takes for the vinegar and then the water to evaporate. I think it took about 30-40 for the vinegar on low partially covered, then another 45-60 for the water.

  3. Anna says:

    super recipe to try

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