Megrelian Kharcho with beef Recipe

Cut the beef into cubes 4-5 cm in size. Place in a saucepan, pour cold water and bring to a boil. Simmer intensively for the first 10 minutes. Simmer over low heat for 1.5 hours. When the meat is tender, remove and strain the broth through a fine sieve.

In a thick-bottomed saucepan, put the very finely chopped onion, pour in the fat removed from the broth and cook until translucent. Add the cooked meat and simmer together for 5 minutes.

Pour the prepared tomato mass into a saucepan and simmer for 7-10 minutes until the acidity neutralizes.

In a separate bowl, place the walnuts, foreign spices, dried coriander, yellow flower, adjika, minced garlic and cornmeal. Slowly pour in the warm broth and whisk with a whisk until you get a homogeneous mass of a thin sour cream consistency without the bones.

Slowly pour the resulting walnut mass into a saucepan with the meat, add the remaining broth to the desired thickness and add vinegar.

Boil over low heat for 15 minutes. Finally, sprinkle with salt and remove from heat.