Hashlama of beef with potatoes

Step-by-step cooking

1. Step 1:

   

   How to make Hashlama from beef with potatoes? Prepare the ingredients. It is worth taking young beef, with clean smooth flesh, it is preferable to take even veal. Homemade vegetables in season will make a more flavorful dish. In some hashlama recipes, carrots are not added, I will add, so this vegetable is optional. Medium-sized vegetables, onions and peppers are very large, so I take half each. Prepare a saucepan with a thick bottom for stewing.

2. Step 2:

   

   So that there is less scale from the meat in the finished dish, I first separately bring the beef to a boil in a small amount of water, then rinse. This step is optional. Rinse the beef fillet under running cold water, dry it. Cut off the remaining bones and veins. Cut the meat into small pieces.

3. Step 3:

   

   The beef pulp I have chosen is not very young, so I will have to put it out a little in water beforehand. If your chosen meat is also not young, then you should put the chopped meat in a saucepan, pour water so that it does not cover the beef and simmer over medium heat for half an hour or an hour.

4. Step 4:

   

   If the selected meat is young, or veal, then it should be put in a saucepan. Wash all the vegetables under running cold water. Peel the onion and garlic from the husk. Cut the onion into half rings, garlic into small cubes. Cut the tomato into slices. On top of the beef, add chopped onions, garlic, tomatoes to the pan. Do not mix vegetables with meat.

6. Step 5:

   

   Peel the bell pepper from the seeds and cut off the stalk, cut into longitudinal pieces. Peel the potatoes and cut them into four pieces. For this dish, you should choose non-starchy potato varieties that will not boil over with prolonged stewing.

7. Step 6:

   

   Add salt to hashlama, spices to taste, pour in water. The amount of water will depend on which dish you want to get in the end - roast with vegetables with a little gravy, then you should pour water so that it covers half the vegetables. And if the soup is hot and rich, add water so that it covers all the vegetables. Put the pan on a small fire, close the lid, without stirring, simmer for two hours.

8. Step 7:

   

   Serve ready-made hashlama of beef with potatoes and vegetables hot. This is an independent dish, which includes the main dish and side dish. When serving, sprinkle the dish with chopped fresh dill or parsley.