I absolutely love any recipe that is simple to make and most importantly requires only one pot to make. Khorakeh Goosht, Braised Meat, is one of such recipes. Not only this dish is super easy to make, but it’s also a crowd pleaser. Traditionally, this recipe is served as a side dish with any type of Khoresht or Polow. However, it’s also a great dish on its own with a side of salad and a few pieces of Sanghak bread!
2 lb lean stewing meat
2 medium onions
5-6 garlic cloves
1 tsp turmeric
1 14.5 can stewed tomatoes
2 tbsp tomato paste
2 medium carrots
1/2 lb green beans
salt & pepper
Small dice onion and mince garlic. SautÃ© onion and garlic in some oil until just past translucent. Add turmeric and give it a stir.
Cut meat into 1/2 cubes and add to onion.
Season with salt and pepper and stir. Allow meat to brown on all sides.
Add can of stewed tomatoes. Stir all ingredients, then cover and cook for 1 hour on low-medium heat.
Add tomato paste and stir to make sure that the paste is dissolved.
Cut green beans into 1 inch strips and cut carrots into rounds or into any other shape desired. Stir ingredients to coat vegetables with the juices. Continue cooking for another 20 minutes so that the green beans and carrots cook and most of the juices evaporate. If there is too much liquid at this time, cook uncovered the last 20 minutes. Since this is not a stew it should not have too much liquid and the juices should be similar to a nice gravy consistancy.
Some people like to cook the carrots and green beans along with the meat. This is definitely an acceptable option and it depends on how well cooked you like your vegetables. I like for my vegetables to still hold their shape and not be over cooked so I simply add them during the last 20 minutes of cooking.