Beef with small plums


  • 600 g of beef
  • 2 bunches of parsley
  • 2 bunches of coriander
  • 2 bunches of fresh tarragon or 50 g of dried tarragon
  • 2 bunches of fresh onions with their stems
  • 1 coffee cup(s) tkemali sauce (Georgian green plum sauce from Slavic grocery store)
  • 15 cl of white wine
  • 10 g of unsalted butter


  1. Cut the meat into 2 cm cubes.

  2. Chop the herbs into large pieces. Rinse and finely chop the green onions.

  3. Put a layer of meat in a stewpot, then a layer of herbs, then a layer of onions and finish with the tkemali sauce. Repeat the operation to have two floors.

  4. Drizzle with white wine. Add a little water, cover and cook over very low heat for 2 hours.

  5. Add the butter at the end of cooking and continue cooking for another 10 minutes.

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