Ingredients
- 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
Preparation
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Cut the meat into 2 cm cubes.
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Chop the herbs into large pieces. Rinse and finely chop the green onions.
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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.
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Drizzle with white wine. Add a little water, cover and cook over very low heat for 2 hours.
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Add the butter at the end of cooking and continue cooking for another 10 minutes.
