Khashlama Georgian Veal Stew Recipes

CHAKAPULI (GEORGIAN VEAL & TARRAGON STEW) RECIPE - (3.8/5)

Chakapuli (Georgian Veal & Tarragon Stew) Recipe - (3.8/5) image

Provided by ltrodrigu

Number Of Ingredients 10

Ingredients

2 pounds veal stew meat or boneless shoulder, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
2 3 cups chopped scallions (from 2 large bunches)
1 cup tarragon leaves
1 cup dry white wine
3 cups water or low-sodium chicken stock
1/2 cup mixed chopped herbs (any combination of parsley, dill, cilantro, mint and sorrel)
3 cloves garlic, minced
1 pound small waxy potatoes, sliced into 1/2-inch-thick rounds
1/4 cup green tkemali (Georgian sour plum sauce), optional

Steps:

Preheat oven to 325 degrees. Season stew meat with salt. Add meat, along with scallions, tarragon, wine and water to a lidded 5-quart Dutch oven. Cover and cook until tender for 1 1/2 hours. Stir in remaining herbs, garlic and potatoes. Cover, return pot to oven and cook until herbs have softened and garlic has mellowed, 30 minutes more. Remove stew from oven and adjust seasoning as needed. Stir in tkemali, if using.

VEAL STEW

Veal Stew image

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.

Provided by MNKENNEY

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h40m

Yield 4

Number Of Ingredients 7

Ingredients

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

Steps:

In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
Add meat to the pot, and brown evenly.
Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g

KHASHLAMA (GEORGIAN VEAL STEW)

Khashlama (Georgian Veal Stew) image

Make and share this Khashlama (Georgian Veal Stew) recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless veal shoulder, trimmed and cut into 2 inch pieces
kosher salt & freshly ground black pepper, to taste
1/4 cup olive oil
4 garlic cloves, minced
1 large yellow onion, thinly sliced
1 small red chili pepper, stemmed seeded finely chopped
1/4 cup tomato paste
1 teaspoon ground allspice
1/2 teaspoon hot paprika
12 pickled plums, rinsed drained
3 cups chicken stock
1/3 cup fresh cilantro, minced
1/4 cup of fresh mint, minced
1/4 cup scallion, minced
2 tablespoons fresh tarragon, minced

Steps:

Season veal with salt and pepper. Set aside.
Heat oil in an 8 qt saucepan over medium-high heat. Add veal and cook, turning as needed, until browned (10 minutes). Add garlic, onions, and chiles. Cook, stirring occasionally, until golden (8-10 minutes).
Add tomato paste, allspice, and paprika. Cook, stirring, until slightly caramelized (2 minutes). Add plums and stock. Bring to a boil.
Reduce heat to medium. Cook, covered, stirring occasionally, until veal is tender (1-1 1/2 hours). Stir in cilantro, mint, scallions, tarragon, salt, and pepper. Serve with bread on the side.

Nutrition Facts : Calories 414.6, Fat 19.1, SaturatedFat 4.8, Cholesterol 135.4, Sodium 401.4, Carbohydrate 26.8, Fiber 3.5, Sugar 17.9, Protein 34.8

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