pepper 1-2 garlic cloves
Fresh dill, parsley, and cilantro to taste
Directions:
In a pot, melt the butter over medium heat, add the onions, and sauté until translucent.
Add beef, water, garlic, salt, black pepper, and apple cider vinegar.
Cover and simmer for 60-90 minutes until the meat is tender and melts in your mouth.
Slice the eggplant and zucchini, sprinkle with salt and let them rest for 15 minutes. Dry.
Fry the eggplant and zucchini until golden brown.
In a separate skillet, sauté onions, peppers, and tomatoes until soft.
Add Khmeli Suneli, black pepper and garlic, cook briefly.
Combine the roasted vegetables with the fresh herbs.
Serve the tender beef with the tasty vegetable mix.
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