Kitchens of the world Food calories Cookery Books Kitchen goods

Hashlam beef with potatoes in kazan on beer

Cooking recipes / Top Picks / Soups first courses

13 servings
2 hours 30 min

Beef - 2 kg, Potatoes - 1.5 kg, Beer - 0.5 l, Bell pepper - 1 kg, Tomatoes - 1 kg, Onions - 1 kg, Garlic - 10 teeth, Salt - to taste, Ground black pepper - to taste, Greens - to taste

How to make hashlama from beef with potatoes in Kazan on beer? Prepare everything you need according to the list. Meat is acceptable to use any, but especially tasty comes out of beef.

Wash the meat, dry and cut into medium-sized pieces (about from the matchbox).

Peel potatoes, carrots, onions and garlic. Cut the bell peppers into two and remove the core with the peduncle. If possible, use peppers of different colors, then the ready-made hashlam will look very appetizing and bright. Rinse all vegetables in clean cold water.

Cut the bulbs into half rings, bell peppers with feathers, and cut the carrots into circles. In general, the method of cutting can be absolutely any at your discretion. Do not cut the products too finely, otherwise during cooking they will not boil and turn into porridge.

Put half the onions, carrots and peppers on the bottom of the cauldron.

Make the meat the next layer. Salt and pepper to taste.

Next, distribute the remaining onions, carrots and peppers.

Cut the tomatoes into circles. Distribute half the tomatoes in an even layer in the cauldron.

Next, make a layer with potatoes. If you have small tubers, then they can be left intact. I cut the potatoes into large fragments. Salt and pepper again. Place the remaining tomatoes on top of the potatoes. Put the cauldron on the heat.

When the bottom of the cauldron warms up well and you hear the characteristic sound of roasting onions, pour in a light beer. If you want to get a more liquid hashlama, then increase the amount of beer to 0. 7-1 l. Cover the Kazan with a lid, make the flame weak and simmer hashlama for at least two hours.

At the end of cooking, sprinkle the hashlam with the herbs, chopped finely. Parsley or cilantro are great. I usually add a few more twigs of basil.

Cover the cauldron again with a lid and leave over the embers for 10-15 minutes.

Hashlama on beer is ready! It can be served as a thick soup.

Or like a second hot dish, catching vegetables with meat with a spoon, and serving the broth separately in a piano.