Hashlama at the Stake Recipe
There are many recipes for hashlama, my favorite is beef on beer. I often cook this dish in nature, maybe someone will like it too.
Cook Time
150minutes
Cook Time
150minutes
Ingredients
Instructions
  1. Wash the vegetables, cut the meat into medium pieces.
  2. At the bottom of the cauldron we spread the chopped tomatoes, a little salt and pepper.
  3. The top layer of onion, cut into half rings.
  4. Then comes the Bulgarian pepper, Also add a little salt and pepper.
  5. Then finely chopped herbs and bay leaf.
  6. Put a layer of meat and garlic cloves on top. Add salt and pepper again.
  7. Next, all the ingredients are in reverse order, The first is greenery.
  8. For the second – bell peppers, onions, tomatoes. Add a little salt and pepper again.
  9. Pour the beer into the cauldron.
  10. Close the lid, light the fire and simmer for about 2 hours.
  11. After the allotted time, open the cauldron and put the potatoes on top. At this stage, if there is not enough liquid left in the cauldron, then add a little boiled water, but usually this is not necessary, For taste, you can add a sprig of basil. Close the cauldron and leave on low heat until the potatoes are ready.
  12. At the end, sprinkle with green onions, remove the coals and let it brew for 10 minutes.
  13. Ready!
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