Beef khashlama - the benefits of vegetables and meat. Beef khashlama with potatoes recipe Beef khashlama soup recipe

Even the most demanding gourmets will not be able to pass by the tender, juicy meat stewed in its own juices indifferently. Beef khashlama is a traditional Caucasian dish that is cooked in a cauldron with the addition of vegetables, roots, beer, wine or other ingredients. As a result of some simple work, you will be treated to a luxurious treat, pieces of meat that melt in your mouth.

Every housewife can prepare a traditional Armenian dish deliciously if you strictly follow the technology. Although the process lasts several hours, the cook does not have to spend much time near the stove; the main part is stewing, which takes place without the participation of the cook. To get a complete, satisfying dish, you need to be patient. The peculiarity of the treat is that the meat is cooked in its own juice, which is why it turns out so tasty.

Proportions of meat and vegetables for the dish

To make the meat juicy, vegetables must be added to khashlama. Onions, tomatoes, sweet peppers, potatoes, eggplants, carrots can be present in the treat in different quantities. There should not be more of them in the dish than meat. An exception may be tomatoes. In recipes where meat is stewed in tomato juice, the vegetable component may exceed the beef component.

Food preparation

Beef khashlama turns out juicier, tastier and more aromatic if you carefully choose the products for its preparation. For cooking, it is better to use brisket rather than expensive tenderloin. You can buy any meat, even old beef will become soft when stewed for a long time, but veal will cook faster and will have a more delicate taste. Potatoes for this dish should not be chopped finely. It is used whole or cut into 2-4 parts. If you use smaller pieces, the potatoes will boil and become a shapeless mass.

Caucasian cuisine is very popular in our country, which is why khashlama is a common dish that is prepared in different variations. The recipes are characterized by the absence of oil, which makes this food dietary. Khashlama is meat stewed in its own juice. Sometimes vegetables are added to it, sometimes only spices, roots and herbs are added. Although the description does not sound too fancy, and the cooking process will not cause any difficulties, as a result you will find a unique treat.

Khashlama in Armenian

Armenian beef khashlama is famous for its incredible taste and ease of preparation. In Armenia, every housewife has her own secret to this treat, which makes it special, but the meat will always be served with rich broth, an abundance of vegetables, herbs, herbs and spices. For Armenian beef, the products are laid out in layers in a thick-walled bowl, the cauldron is covered with a lid and sent to simmer over low heat.

Ingredients:

• beef on the bone – 1 kg;
• onions – 2 pcs.;
• bell pepper – 2 pcs.;
• tomatoes – 4 pcs.;
• potatoes – 3 pcs.;
• dill - a bunch;
• beer – 100 ml;
• salt, saffron, paprika - to taste.

Cooking method:

1. Wash greens and vegetables and dry.
2. Cut the onion into half rings and place on the bottom of the cauldron.
3. Coarsely chop the beef and place in the next layer.
4. Add salt and spices.
5. Then peel the peppers, chop them into strips, cut the tomatoes into boats, and put another layer of these vegetables in a cauldron.
6. Peel and coarsely chop the potatoes and place in the top layer.
7. Sprinkle the meat and vegetable ingredients with herbs and pour beer.
8. Place the cauldron, covered with a lid, on low heat for 2-3 hours.
9. The dish is served hot, garnished with chopped herbs.

Beef with potatoes

There is no need to prepare a separate side dish for khashlama. A cauldron with aromatic broth contains a complete lunch, which can be called both the first and second course. The recipe for beef khashlama with potatoes does not require any special skills from the cook. The most difficult task is to be patient, because fabulous aromas will hover in your kitchen for a long 3-4 hours.

Ingredients:

• beef brisket – 1 kg;
• potatoes – 0.8 kg;
• tomatoes – 5 pcs.;
• sweet pepper – 2 pcs.;
• onions – 2 pcs.;
• garlic, herbs, black pepper, salt - to taste.

Cooking method:

1. Wash the meat and chop coarsely.
2. Peel the onion and potatoes and chop coarsely.
3. Place pieces of meat on the bottom of a thick-walled pan, and onion on top.
4. Chop the tomatoes and peppers and place the pieces in the next layer.
5. Place potatoes on top, layers can be repeated.
6. Pour in a small amount of water so that it barely covers the food.
7. Season with pepper, salt and simmer for about 3 hours.
8. When serving, sprinkle the finished khashlama generously with herbs and crushed garlic.

With eggplants

In the Caucasus, in addition to salt, 10 different seasonings are used to prepare khashlama: celery, cloves, allspice and others. You can independently vary their composition and quantity, add your own spices, choosing the ideal combination for yourself and your family. The eggplants in the recipe add a special aroma and taste to the meat; it is impossible to resist such a dish.

Ingredients:

• beef – 1.5 kg;
• bell pepper – 2 pcs.;
• onion – 0.5 kg;
• tomatoes – 0.5 kg;
• eggplants – 0.4 kg;
• carrots – 1 pc.;
• spices - to taste.

Cooking method:

1. Wash the meat, cut into pieces.
2. Wash the eggplants and cut into cubes. You can remove the bitterness from eggplant pieces by soaking them in salt water for 20 minutes and then rinsing them.
3. Cut the prepared peppers and onions into half rings, carrots into cubes.
4. Peel the tomatoes and cut into rings.
5. Lay out layers: meat, onions, carrots, peppers, eggplants, tomatoes. Repeat layers 2-3 times.
6. Place greens on top and simmer for 2-3 hours.

With added wine

Caucasian cuisine just begs for a glass of delicious red wine. Add it directly to the cauldron in which khashlama is prepared to give it an oriental flavor. During the cooking process, the alcohol will evaporate, but the unsurpassed aroma will remain. The beef will turn out juicier, softer and tastier if it is stewed in such an original broth made from its own juice and wine.

Ingredients:

• beef – 0.7 kg;
• tomatoes – 1 kg;
• onions – 4 pcs.;
• carrots – 2 pcs.;
• dry red wine – 100 ml;
• coriander, ground black pepper, salt - to taste.

Cooking method:

1. Wash and chop the onions, peppers, remove the skins from the tomatoes and chop them too.
2. Place half the onion, pieces of meat, bell peppers, tomatoes in a deep cauldron, then the remaining onions and carrots.
3. Pour wine over all the ingredients, close the cauldron with a lid, and simmer for 2-5 hours.
4. Place the finished dish on plates and sprinkle thickly with herbs.

Khashlama in a cauldron on a fire

Khashlama, saturated with the aroma of smoke from a fire, is an excellent alternative to shish kebab. Cooking such a meat dish in nature is a sheer pleasure, and eating it is even greater. Surprise your friends and family with a hearty and original Caucasian dish. Although the cooking process takes several hours, you will only need to occasionally add a little firewood so that the khashlama slowly simmers.

Ingredients:

• beef – 2 kg;
• tomatoes – 1 kg;
• carrots – 1 kg;
• onion – 1 kg;
• eggplants – 1 kg;
• sweet pepper – 1 kg;
• beer – 1 l;
• dill, parsley, green onions - a bunch each;
• bay leaf, pepper, salt - to taste.

Cooking method:

1. Cut vegetables and beef pulp into large pieces.
2. Place the ingredients in two layers in the following order: meat, eggplant, peppers, tomatoes, onions.
3. Cover everything with salt, spices, chopped herbs, and pour in beer.
4. Simmer khashlama over a fire for 2-3 hours until the beef is soft.

Recipe for cooking in a slow cooker

Khashlama in a slow cooker turns out incredibly tasty. Modern technology allows you to cook meat in its own juices so that it does not burn, but melts under the influence of temperature. You don't have to stand over the dish, stirring it - the kitchen assistant will take care of the perfect cooking. Prepare the products, place them in the multicooker pan, press the button and wait for an excellent result.

Ingredients:

• beef – 0.5 kg;
• tomatoes – 3 pcs.;
• onions – 2 pcs.;
• bell pepper – 1 pc.;
• eggplant – 1 pc.;
• carrots – 1 pc.;
• cilantro, parsley - a bunch;
• salt, khmeli-suneli - to taste;
• vegetable oil – 2 tbsp. l.

Cooking method:

1. Leave one tomato, and cut the remaining vegetables and meat into large pieces.
2. Pour oil into the bottom of the bowl, layer onions, slices of tomatoes, peppers, carrots, eggplant, and meat.
3. Salt, add spices, some herbs.
4. Set the “Extinguishing” mode for 2 hours.
5. 30 minutes before the end, open the lid and lay out the beautifully chopped tomato and remaining greens.

Khashlama in Georgian

Although Armenia and Georgia are geographically located close to each other, khashlama is prepared differently in these countries. Georgian oriental beef dishes do not contain vegetables. Here they value the taste of meat and do not “spoil” it with other products. A minimum of ingredients, a little inspiration and a bit of soul are required to create a delicious culinary masterpiece.

Ingredients:

• beef breast on the bone – 2 kg;
• spicy adjika – 2 tbsp. l.;
• bay leaf – 3 pcs.;
• peppercorns, salt - to taste;
• onions – 2 pcs.;
• vinegar - 1 tbsp. l.;
• water – 2 l;
• greens - a bunch.

Cooking method:

1. The meat is washed and cut into pieces. Then you need to dry it, sprinkle with spices, and put it in a pan.
2. Pour water over the beef, let it boil, skim off any foam that forms.
3. Cook the meat for about 3 hours over low heat, covered.
4. Add salt, bay leaf, pepper.
5. The meat must be removed, cut into portions, and returned to the pan.
6. Marinate the onion with vinegar for 10 minutes.
7. Serve beef with pickled onions, herbs and adjika.

Each Caucasian people prepares khashlama in its own way. You can choose a recipe with a lot of vegetables or no vegetables at all, with the addition of water, wine, beer, or a method that does not require cooking liquid. Whatever version of khashlama you choose, there are several tricks for an ideal result:

1. The longer beef khashlama is cooked, the tastier it will be.
2. Products should boil or simmer over low heat under the lid.
3. The marinade will help speed up the stewing process. For 1 kg of beef, take 1 lemon and squeeze the juice out of it. Add spices, pour lemon juice over the meat pieces, and let them stand in the refrigerator for 1 hour. Pieces of marinated beef will become soft faster.

Khashlama is a national Armenian dish, it is meat stewed over low heat with vegetables, laid on top of each other in layers in a certain sequence, which significantly affects the taste. An excellent option for lunch or a hearty dinner for a large family. The classic recipe uses lamb, but at home it is better to use beef or even pork. Total cooking time is 3 hours.

Ingredients:

• beef (pork, lamb) – 1.5 kg;
• potatoes – 0.5 kg;
• onions – 1 kg;
• tomatoes – 1 kg;
• carrots – 1 kg;
• sweet (bulgarian) pepper – 0.5 kg;
• eggplants – 0.5 kg;
• garlic – 5-6 cloves;
• water (beer, white wine) – 100 ml;
• dried herbs - to taste (optional);
• bay leaf – 1 piece (optional);
• vegetable oil - for frying meat;
• salt, pepper, spices - to taste.

The most delicious khashlama is made from beef or pork breast. To make the dish more flavorful, it is better to add light beer or dry white wine instead of water. Suneli hops, bay leaves (1-2 pieces) and dried herbs (dill, parsley) are well suited as seasonings.

Khashlama recipe with potatoes

1. Rinse the meat and cut into large pieces.

2. Heat a saucepan (saucepan or cauldron) on the stove with vegetable oil.

3. Place meat on the bottom, sprinkle with spices and salt. Fry on both sides until lightly browned, then remove the pan from the heat.

4. Chop the peeled onion into half rings and place on top of the meat. On top add layers of carrots cut into slices and half of the garlic chopped into small pieces.

5. Wash the potatoes, peel them, cut them into thin slices and place them in a saucepan on top of the garlic. Add salt.

6. Cut the bell pepper into thin rings and place on the potatoes, then add the eggplants and tomatoes cut into circles. From the very top - the second half of the garlic.

Our usual diet today consists of completely different dishes that have come to us from all over the world, from the cuisines of different nations. Khashlama also refers to foreign cuisine, namely Armenian. But it is so good that housewives all over the world use its recipe today.

Khashlama is a traditional Armenian dish that cannot be classified as a first or second course - each housewife serves it in her own way. It is usually prepared from young veal on the bone. Its recipe is simple and accessible to every novice housewife.

The meat takes several hours to prepare according to this recipe, but it turns out unforgettable. In this case, there is no need to use oil and the dish is considered dietary. It is best to take young veal or lamb for him. There are several ways to prepare delicious khashlama, all you have to do is choose which recipe to use and start cooking!

Armenian beef khashlama

Ingredients	Quantity
beef on the bone -	1 kg
onion -	2 heads
Bell pepper -	2 pieces
fresh fleshy tomatoes -	3-4 pcs.
beer -	1 glass
water -	1 glass
parsley -	½ bunch
basil -	½ bunch
cilantro -	½ bunch
dill -	½ bunch
salt pepper -	taste
Cooking time: 210 minutes	Calorie content per 100 grams: 230 Kcal

Armenian cuisine is known for its rich, satisfying dishes, which for some reason always turn out incredibly tasty. Beef prepared this way makes a great lunch or dinner. Men will especially appreciate it.

1. Wash and prepare all vegetables. Cut them into large rings;
2. Rinse the meat well and cut into portions;
3. Place a cauldron or saucepan with high sides over high heat;
4. Place all the products in a container in layers: first onions, then meat, spices and salt, tomatoes, peppers and finally all the greens (finely chopped). Then the layers are repeated as long as the pan allows;
5. A glass of beer is poured down the sides of the pan, followed by water. Liquids are taken at the rate of one glass per kilogram of meat;
6. As soon as the cauldron boils, reduce the heat to low and simmer for 2-3 hours until tender. Do not remove the cover. The older the meat, the longer it should be stewed;
7. You can serve the meat with vegetables and broth as a soup, or you can serve only the thick meat, leaving the broth for another time. The broth will be especially good the morning after the holiday.

Khashlama with potatoes

Potatoes are a departure from the classic recipe for khashlama, but this does not spoil it at all, but becomes more satisfying. It is only important to add it at the end and not at the beginning, otherwise it will simply boil and turn into puree.

Products:

• veal (fillet or part with bone) – 1 kg;
• tomatoes – 6-8 pcs.;
• onions – 6 small heads or 4 medium ones;
• 2 pcs. bell pepper;
• head of garlic;
• parsley – 1 bunch;
• cilantro – ½ bunch;
• basil – 2 sprigs;
• beer – 200 ml;
• water – 200 ml;
• salt, spices to taste;
• potatoes - 4 large pieces.

Time spent: 3 hours.

Calories: 220 calories.

Georgian version of the dish

Georgian cuisine, despite its territorial proximity, is still different from Armenian. The Georgian version of this dish does not use vegetables at all; Georgians, as true connoisseurs of meat, cook only it and do not “spoil” its taste with vegetables. So, how to cook beef khashlama in Georgian?

Products:

• a kilogram of beef breast on the bone;
• a couple of tbsp. spoons of spicy adjika;
• 3 pcs. bay leaf;
• salt and peppercorns to taste;
• 2 onions;
• water – 2 liters;
• 1 tbsp. l vinegar;
• greenery.

Time spent: 3.5 hours.

Calorie content: 180 calories.

1. Rinse the meat well, put it in a deep pan and add water;
2. Let the meat boil, skim off any foam that has formed and continue cooking for another 3 hours only over low heat and covering the pan with a lid;
3. After 2.5 hours, add salt, bay leaf and pepper to the meat;
4. Remove the meat from the broth, cut into pieces and return to the pan;
5. Cut the onion into rings, pour vinegar for 10 minutes, then drain the liquid and squeeze the onion;
6. Place the meat on plates, sprinkle with chopped herbs, onions and adjika.

How to cook khashlama in a slow cooker

A distinctive feature of khashlama is stewing meat in its own juice.

It is this secret that makes the dish incredibly tasty. The Georgian version of the dish is prepared with the addition of meat, while the Armenian version is prepared with only a small addition of it.

You can cook incredibly tasty beef in a slow cooker precisely because water is not needed. The meat will not burn, but will simmer in its own juices.

Any multicooker is suitable for this. Let's take a closer look at how to cook beef khashlama in a slow cooker.

Ingredients:

• 0.5 kg beef;
• 3 medium tomatoes;
• 2 onions;
• 1 bell pepper;
• 1 eggplant;
• 1 carrot;
• a bunch of cilantro and parsley;
• salt to taste;
• hops-suneli to taste;
• 2 tbsp. l sunflower oil.

Cooking time:

Calorie content: 260 kcal.

1. Cut all products (vegetables, meat and herbs), except one tomato, into large pieces;
2. Pour oil into the multicooker bowl, place onions, tomatoes, peppers and carrots on top. Then eggplant and meat. Lay out the vegetables so that there are enough of them for two layers (the second will be on top of the meat);
3. Sprinkle salt, suneli hops and some greens on top;
4. Then lay out the second layer of vegetables;
5. Do not mix or compact the products;
6. Close the lid of the multicooker tightly and set the “Stewing” mode (in some multicookers it is replaced by the “Baking” mode);
7. Set the timer for 2 hours;
8. 1.5 hours after start, open the lid and place the remaining greens and beautifully chopped remaining tomato on top;
9. Cook until the timer signal;
10. Serve hot.

Khashlama is a dish that every Caucasian people prepares in its own way. Armenians - with vegetables, Georgians - with plenty of water, but every housewife can choose a recipe to suit her taste. This dish is especially easy to prepare if you know not only the recipe, but also some little tricks:

1. You can take any meat - beef, lamb or pork. It all depends on the desired result;
2. The more time the meat is cooked, the tastier it will turn out in the end;
3. In the Armenian recipe, the main thing to remember is that 1 glass of liquid per 1 kilogram of meat. It is important to keep the proportions exactly;
4. When adding tomatoes to a cauldron, it is especially important to pour their juice into it to make the dish as juicy as possible;
5. It is best to use a cauldron for cooking - it has a thick bottom and high walls, which allows the meat not to burn, but to stew in its own juices. And it is in the cauldron that many layers can be made, which also affects the taste;
6. When adding potatoes to khashlama, you do not need to cut them, otherwise they will turn into puree during the entire cooking time. Cook potatoes only whole;
7. Khashlama should boil over low heat and be sure to simmer under the lid.

Armenian cuisine is especially impressive for men because it has what they like so much - a large amount of tasty meat and vegetables. Khashlama (no matter what recipe) will definitely appeal to any man.

And the appearance of beef khashlama on the festive table will definitely amaze all guests. It’s not for nothing that Armenians always include it in their wedding menu!

Calories: Not specified
Cooking time: Not indicated

Khashlama is a traditional Armenian dish of meat and vegetables. As for meat, there are recipes here both with the addition of beef and in combination with young lamb. As for vegetables, the range of products may be more varied. Often sweet peppers, onions, tomatoes and potatoes are used for khashlama. Less commonly you can find recipes with the addition of carrots and eggplant. Today we will plunge into colorful oriental cuisine and prepare a hearty and tasty khashlama. We will prepare it from beef and potatoes, and a detailed recipe with step-by-step photos will help us with this. This khashlama will be the best reason for you to gather with friends at a round table and spend the evening together discussing various topics. No one will remain hungry: khashlama is a nutritious and very tasty dish. Don’t think that preparing such a dish is difficult; on the contrary, the simplicity of its preparation can amaze even beginners in cooking; it is important to be patient here, because khashlama simmers for a long time on the fire, but this is its whole secret. By the way, it will perfectly complement khashlama.




- 600 grams of beef,
- 400 grams of potatoes,
- 1 sweet pepper,
- 2 cloves of garlic,
- 3-4 pcs. ripe tomatoes,
- 1 onion,
- greens to taste,
- 30 grams of vegetable oil,
- salt and pepper to taste,
- water.

Recipe with photos step by step:

For khashlama, cut the beef into medium pieces; you can take the meat with or without bones. In any case, the broth will be rich and tasty.




Peel the potatoes and cut into larger slices. If possible, use potatoes that are not too boiled. There is a type of potato that literally crumbles after 15-20 minutes of cooking, this kind of potato does not suit us, it contains a large amount of starch. We need potatoes with a low starch content; when purchasing, it is better to ask the seller.




We also cut the vegetables: we cut the tomatoes into slices, and the onions and peppers into half rings. Vegetables will give khashlama an incredible aroma. If you cook khashlama from seasonal vegetables, then you are very lucky.




Pour a little oil into the bottom of the pan, place the meat on top, then the vegetables. Salt and pepper the meat and vegetables, then add water so that the food is almost completely covered. Let it simmer on low heat for 2.5 hours.






Thanks to slow simmering, you will get a delicious meat broth and soft meat. The beef will melt in your mouth, and the vegetables will perfectly complement its taste.




Place the finished dish on plates and scoop it up along with the broth. When serving, decorate the khashlama with fresh herbs and, if desired, chopped garlic.




Have a good mood and a delicious lunch!
Another tasty and satisfying dish of Armenian cuisine that you will surely enjoy -