A taste that will never be forgotten how to prepare a real Georgian stew
When preparing kharcho in Georgian restaurants, the main emphasis is on the quality of the meat, the density of the broth and the balance of spices. In restaurants, a piece of beef breast (called "grudzinka") is often used, because it adds a special juiciness and flavor to the dish. Here's a recipe for a classic restaurant-style stew: Ingredients: * Soft beef (or breast): 1 kg * Onion: 3-4 heads * Rice: 1/2 tea cup (round rice is better) * Tomato: 2-3 tablespoons of tomato paste or 300 gr. Fresh tomato * Garlic: 4-5 cloves * Tkemal: 2-3 tablespoons (for acidity) * Herbs: coriander, parsley, a little basil * Spices: foreign spice, dry coriander, yellow flower, red pepper (each teaspoon) * Salt: to taste
Preparation process: 1. Preparation of broth: cut the meat into medium-sized pieces, pour cold water and put it to boil. Be sure to skim the foam while boiling. The meat should be cooked until it becomes very soft. 2. Saute the onion: while the meat is cooking, saute the finely chopped onion in the oil (or the fat of the meat) in a pan until it turns golden. Add tomato paste and cook together for 2-3 minutes. 3. Adding rice: When the meat is almost ready, add the well-washed rice to the broth. 4. Mixing: 10 minutes before the rice is cooked, put the chopped onion and tomato into the pot. Add tkemali (or tkemali sauce). 5. Final stage (secret flavor): put garlic, salt and spices in a bowl. Add this mass, together with finely chopped greens, to the pot 5 minutes before the end of boiling. Restaurant tips: * Thickness: If you want the juice to be thicker, some chefs add a tablespoon of flour while sauteing the onions. * Walnut: there is also "Megrul kharcho" which is made with walnuts, although the classic soup kharcho (soup-kharcho) is made without walnuts. * Acidity: If you don't have tkemal, you can use vinegar or lemon juice, but tkemal gives the dish a more authentic taste.
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