Ostry

Description

That is Funny, but not sharp. This dish of Georgian cuisine, but it is really very hot, spicy and flavorful. The taste of this amazingly delicious meat to forget is not possible and is not troublesome. Herbs are invited to spark!

Ingredients

Beef

700 g
Tomato

3 piece
Tomato paste

1 Tbsp
Chili

3 piece
Bow white

1.5 piece
Peppers red hot chilli

1 tsp
Parsley

0.5 coup
Salt
Khmeli-suneli

1 tsp
Allspice

15 piece
Bay leaf

1 piece
Coriander

1 tsp
Garlic

3 tooth
Butter

50 g
Basil

1 coup
Cilantro
Cucumber

3 piece

Cooking

Cut the meat into fairly large pieces. Put them to boil with the Bay leaf and add pepper. I am an average cook the meat for 40 minutes, periodically removing the foam.

In a saucepan or deep frying pan put butter, boiled meat and finely chopped 1 white onion. On strong fire fry meat with onions for 5 minutes. Tomatoes, make incisions and pour boiling water for 1 minute. Then remove the skin and cut into medium pieces

Crush the garlic with a knife, not through the press. One green pepper freed from seeds and partitions, cut into small pieces. Add to the meat together with the tomatoes, lower the heat to medium and simmer for another 5 minutes with the lid closed

Cut cucumbers into medium dice and add to the meat along with all spices and salt. Add the tomato paste and 250-300 ml of strained broth. Simmer for 10 minutes

Chop the parsley and Basil, add to meat and simmer for another 7-10 minutes. To turn off and let stand for 10-15 minutes.

Ostry serve hot with chopped green coriander, whole peppers and cut the floor with rings of white onion.

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