Beef and Potato Hashlama

Cooking method

1. Step 1:

   

   How do you make beef and potato hashlama? Start by gathering your ingredients. Choose young beef with clean, even flesh — veal works even better. Garden-fresh, in-season vegetables will make the dish more flavorful. Some hashlama recipes leave out the carrot; I like to add it, so consider it optional. Use medium-sized vegetables; my onion and pepper were very large, so I used half of each. Have a heavy-bottomed pot ready for braising.

2. Step 2:

   

   To cut down on the scum the meat releases into the finished dish, I first bring the beef to a boil separately in a little water, then rinse it. This step is optional. Rinse the beef fillet under cold running water and pat it dry. Trim off any bone fragments and sinew. Cut the meat into small pieces.

3. Step 3:

   

   The cut of beef I chose isn't very young, so I'll need to simmer it in water for a bit first. If your meat isn't young either, put the cut-up beef in a pot, add just enough water so it barely covers the meat, and simmer over medium heat for half an hour to an hour.

4. Step 4:

   

   If your meat is young, or you're using veal, simply place it in the pot. Wash all the vegetables under cold running water. Peel the onion and garlic. Cut the onion into half-rings and the garlic into small cubes. Cut the tomatoes into wedges. Layer the chopped onion, garlic, and tomatoes on top of the beef in the pot. Don't stir the vegetables into the meat.

5. Step 5:

   

   Seed the bell pepper and cut out the stem, then slice it into long strips. Peel the potatoes and cut each into four pieces. For this dish, choose low-starch (waxy) potatoes that won't fall apart during the long braise.

6. Step 6:

   

   Add salt and spices to the hashlama to taste, then pour in water. How much you add depends on what you want in the end: for a braise with a little gravy, pour in enough water to cover the vegetables halfway; for a hot, rich soup, add enough to cover them completely. Set the pot over low heat, cover, and simmer without stirring for about two hours.

7. Step 7:

   

   Serve the finished beef and potato hashlama hot. It's a complete meal in one pot — main course and side dish together. Before serving, sprinkle with chopped fresh dill or parsley.