Chashushuli in a Cauldron

1. 1 Sunflower oil 10 ml
2. 2 Stewing beefpack 600 g ≈ $11.36 250 g
3. 3 Onions≈ $1.60 per kg 125 g
4. 4 Bell peppers≈ $6.00 per kg 100 g
5. 5 Ground black pepper 1 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Tomatoes≈ $4.67 per kg 125 g
8. 8 Adjika 40 g
9. 9 Tomato juicepack 1 l ≈ $2.00 50 ml
10. 10 Dillpack 50 g ≈ $1.80 5 g
11. 11 Khmeli-suneli 3 g
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the beef into long, thin strips

2. Cut the onion³ into half-moons

3. Peel and slice the bell⁴ pepper into thin strips

4. Cut the tomatoes⁷ into large chunks

5. Heat the oil over high heat

6. Sear the beef until browned

7. Add the onion³, cooking until golden, then season with black pepper, salt, and adjika; reduce heat to low and simmer

In short

• In the planner this dish is cooked for two days: reheat on day two.