About Food – Beef with Mushrooms and Ajika

Beef is a popular meat in Georgia. In this family recipe we show how to make a beef and mushroom dish flavored with spicy ajika. Ajika (Georgian: აჯიკა) is a hot, spicy paste used to flavor meat and fish dishes mainly in Samegrelo and Abkhazia. It is made with hot red peppers, garlic, herbs and spices. In appearance and consistency ajika resembles Italian red pesto.

Beef with Mushrooms

Ingredients: Half kilo of lean beef, half kilo of mushrooms, 1 bay leaf, 3 medium size onions, 1 red sweet pepper, 70 grams of butter, 4 cloves of garlic, 20 grams of fresh green coriander, 300 ml of white wine, 100 ml of water, 1 tbs of oil, 1 level tbs of ajika with nuts (click here for recipe), and salt (amount dependent upon personal preference).

Preparation: Cube the beef and add to a deep pot, together with 1 bay leaf, 300 ml of white wine and 100 ml of water. Cover and cook on a low temperature for 1 and a half hours (until the beef is soft). Add a little salt after 1 hour. Stir occasionally.

Cubed Beef

Remove the stalks from the mushrooms and add the mushroom caps and stalks to the cooked beef. Partly cover and cook on a low heat until the liquid disappears.

Cooking Beef and Mushrooms

Slice the onions and sweet red pepper and add to the pot, together with 70 grams of butter and 1 tbs of oil. Stir.

Adding Onion Red Pepper and butter

Once the butter has melted cook (uncovered) on a medium to high heat for 5-7 minutes, stirring frequently.

Cooking Beef with Mushrooms

Use a mortar and pestle to crush the garlic, coriander and salt.

Smashing Garlic Herbs and Salt

Add the crushed garlic/coriander and salt to the pot, together with 1 tbs of ajika. Stir with a wooden spoon and remove from the heat.

Adding Ingredients for Beef with Mushrooms

Serving: Serve hot.

Beef with Mushrooms ready for Serving

Enjoy your Beef with Mushrooms and Ajika!

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2 Responses to “About Food – Beef with Mushrooms and Ajika”
  1. Maria says:

    I have just returned from my (great) first visit to Georgia. I brought lots of dry spices, but I don’t have the ajika paste.
    Is it okay to use the dry ajika spice for this dish, and how much should I use?
    Madlobt! 🙂

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