| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Georgian |
Beef, Ethnic, Georgian, Maindish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef chuck boneless cubed 1/2" |
| 3 |
tb |
Olive oil |
| 3/4 |
c |
Beef stock |
| 3 |
|
Onions chopped fine |
| 2 |
ts |
Tamarind concentrate |
| 2 1/2 |
tb |
Tomato paste |
| 1/2 |
ts |
Paprika Hungarian hot |
| 1/4 |
ts |
Fenugreek ground |
| 3/4 |
ts |
Coriander seeds crushed |
| 1 |
ts |
Tarragon dried |
|
|
Salt to taste |
| 1 1/2 |
ts |
Black pepper freshly ground |
| 3 |
|
Garlic cloves minced fine |
| 3 |
tb |
Cilantro leaves chopped |
| 1/4 |
c |
Walnut pieces finely chopped |
| 1 |
tb |
Sugar or honey |
INSTRUCTIONS
Heat the oil over med-high heat in a large cast iron skillet. Add the beef,
onions, and garlic and cook while stirring for 12-15 minutes. Combine the
hot beef stock, with the tomato paste & the tamarind concentrate in a bowl
and alow to stand until all of the tamarinf concentrate is disolved,
approx. 8-10 minutes. Add this mixture to the beef as well as all of the
other ingredients, reduce heat to low, cover and simmer for 1 1/2 hours. Be
sure to stir occassionaly. Add stock as needed if the liquid reduces too
much. Add the sugar and walnuts and simmer for 15 more minutes.
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