At the crossroads of where Europe meets Asia, bordered to the North by Russia, to the South by Armenia and Turkey and nestled on the shores of the Black Sea to her West, lies the former Soviet Republic of Georgia. Today’s recipe comes from there.
I have always been into different international cuisines. If you have been a long time follower of my blog, you will see that I love Italian, Southeast Asian, Greek, Lebanese and others. I came across a recipe for something called Salyanka which is Georgian Pepper Steak.
|Georgian Pepper Steak|| |
- 2 lbs. beef stew cut into large chunks, remove any large amount of fat
- 4 large red and/or green peppers cut into large squares
- 1 (15 oz) can diced tomatoes
- 2 tbsp. tomato paste
- 2 large onions, chopped
- 6 cloves of garlic, chopped
- 1 tbsp. paprika
- ½ cup chopped flat leave parsley
- Salt and pepper to taste
- Place the meat in a large Dutch oven and cover with water. About 3-4 cups. Bring the water to a boil. You will notice that foam forms, skim this off as best as you can. Once boiling, lower the heat and simmer uncovered for an hour and a half until just about tender. You might have to add more water and also skim off the foam as it collects on the top.
- Add the tomatoes and peppers and stir to combine. Cook for another half hour.
- Add in the tomato paste, garlic and onions and cover. Cook for another hour to hour and 15 minutes or until the beef is extremely tender and just about falling apart.
- Season the meat with salt, pepper and the paprika. Add in about half of the parsley and mix well. Serve garnished with more fresh parsley. This dish goes great over rice, noodles or mashed potatoes. Enjoy!
Original recipe adapted from here