1/3 c Cream
Season flour with salt & pepper. Dredge veal cubes through this mixture coating well. Melt butter in olive oil in a large casserole. Brown veal cubes in this mixture. Add onions & celery then cook while stirring for 5 mins. Add wine & scrape browned bits from bottom of casserole. Boil until wine is reduced by 1/2.
Add water, cinnamon, parsley & tomato sauce. Bring to a boil then reduce heat to low. Cook until veal is tender but be sure to stir often.
Meanwhile peel & cube potatoes. Add potatoes & cream then adjust salt & pepper.
Cover & cook, stirring often, until potatoes are done. Add water if stew gets to thick. Discard cinnamon stick if used. Serve hot with lots of bread.
ORIGIN: Dr. Larisa Asatevili, Tbilisi-Georgia, circa 1996
Title: Zharkoe - Georgian Pork
Categories: Pork, Ethnic, Maindish, Georgian
Yield: 8 Servings
4 lb Pork cubed 1/2"
2/3 lb Mushrooms diced
4 ea Onions chopped
2/3 c Maggi sauce
1 1/3 ea Green pepper chopped
1 c Green onions chopped
2/3 c Parsley chopped
4 tb Cilantro chopped
4 ea Dill pickles chopped
2 2/3 tb Dill minced
*NOTE:
Save trimmed fat & mince very fine.
Melt fat over med-heat in large covered skillet until golden-brown. Remove fat but leave liquid. Add onion & cook until golden brown. Add pork & cook until almost completely cooked. Add mushrooms & stir then add Maggi sauce & green pepper.
Cook uncovered over med_heat for 5 mins. Add green onions, parsley, cilantro & stir. Cook 5 mins. more.
Add dill pickles & stir. Turn off heat & allow to stand for 10-15 mins Serve over mashed potatoes or rice.
ORIGIN: Dr. Raisa Zhenezdin, Krasnodar-Russia, circa 1995
Title: Satsabeli Bazha - Poultry in Walnut Sauce
Categories: Ethnic, Nut, Poultry, Georgian
Yield: 6 Servings
-----------POULTRY-----------
4 lb Chicken, turkey or duck
4 c Water
1 ea Onion halved
1 ea Carrots halved lengthwise
2 ea Sprigs flat-leaf parsley
2 ts Salt
-----------SAUCE-----------
3/4 c Walnuts shelled
5 ea Garlic cloves peeled & sliced
2 ts Fresh red hot chili minced
2 ts Ground coriander
1/4 ts Ground turmeric
1/4 c Fresh cilantro chopped
1/4 c Pomegranate juice
-OR-
2 tb Pomegranate concentrate dissolved in
2 tb Water or red wine vinegar
2 tb Fresh pomegranate seeds
*NOTE: This is one of beat known & most flavorful Georgian dishes, combining characteristic flavorings of cuisine to make a traditional sauce. Walnuts are paramount to dish & slightly acid fruit fruit of pomegranate juice is basis of dressing. A unique dish that displays Georgian genius for adventurous dining.
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