Khashlama Georgian Veal Stew Recipes

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

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.

KHASHLAMA (GEORGIAN VEAL STEW)

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.

VEAL STEW

Steps:

• In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
• Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
• Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
• Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
• Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
• Serve over egg noodles with a side salad.

HUNGARIAN VEAL STEW (BORJUPöRKöLT)

Steps:

• Heat the oil in large saucepan and fry the onion and garlic gently until onion is golden;.
• add tomato juice and 1 cup stock.
• Sprinkle on the paprika and when this is bubbling add the meat and stir to coat it.
• Reduce the heat to low, cover the pot, and braise slowly for about 45 minutes to 1 hour or until very tender.
• When everything else is cooked through, add potatoes, salt, pepper, remaining stock, and taste for seasonings; cook 25-30 minutes more.
• Serve with nokedli or csipetke.

CROCK POT VEAL STEW WITH VODKA

Steps:

• Melt butter in a skillet over medium heat; add onions and cook until softened.
• Add celery seed, thyme, salt and pepper and cook, stirring, for 1 minute.
• Sprinkle flour over mixture and cook, stirring, for 1 minute.
• Add vodka and cook for 2 minutes, then add beef broth, juice and Worcestershire and bring to a boil.
• Cook, stirring, until mixture thickens.
• Place veal cubes and lemon peel in slow cooker, then pour sauce over meat.
• Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until veal is tender.
• Serve with mashed potatoes or rice.