Sach kavurma is a vibrant, juicy beef sauté with tomatoes and sweet peppers. The meat is first seared until deeply golden, then gently simmered with spices and pastes for a dish that is especially aromatic and full-bodied. Made in one pan, it is perfect for a satisfying dinner.
Ingredients
- Beef, stewing or goulash cut — 9 oz | 250 g
- Large tomatoes — 4
- Onion — 1
- Long red pepper (kapia) — 1
- Long green pepper — 1
- Unsalted butter — 1.8 oz | 50 g
- Vegetable oil for frying — 2 tbsp | 30 ml
- Water — 2/3 cup | about 165 ml
- Tomato paste — 1 tbsp | 15 g
- Sweet red pepper paste — 1 tbsp | 15 g
- Salt — 1 1/2 tsp | 9 g
- Sweet paprika — 1 1/2 tsp
- Oregano — 1 1/2 tsp
- Ground black pepper — 1/2 tsp
- Ground cumin — 1/2 tsp
- Additional water — 1/4 to 1/3 cup | 60–80 ml, optional
Step-by-step recipe
- Cut the beef into small pieces. Dice the tomatoes, onion, and peppers.
- Heat a skillet over medium heat with the vegetable oil. Sear the beef until browned: first it will release its juices, then let them evaporate and lightly colour the pieces.
- Pour in 2/3 cup | about 165 ml of water and cook until the liquid is absorbed and evaporated again.
- Add the butter. As soon as it melts, add the onion and both peppers; cook for 5–7 minutes, stirring often.
- Add the salt, sweet paprika, oregano, black pepper, and cumin. Add the tomato paste and red pepper paste, then mix thoroughly.
- Add the chopped tomatoes and cook until they soften and release a glossy, savoury sauce.
- For a saucier finish, add another 1/4 to 1/3 cup | 60–80 ml of water and warm for 2–3 minutes until the texture is just right. Remove from the heat and let stand for 5 minutes.
Serving
Serve sach kavurma hot with lavash, rice, or bulgur. Finish with fresh herbs and a wedge of lemon for brightness.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Meat: shoulder, brisket, or another stewing cut works well; the finer the dice, the faster it turns tender.
- Heat: use hot pepper paste or a pinch of chilli flakes if you prefer more spice.
- Salt: the amount listed is fairly salty; reduce to taste, especially if your pepper paste is salty.
- Tomatoes: if yours are not very juicy, add 1–2 tbsp | 15–30 ml of extra water.
- Pan: a heavy-bottomed skillet or sauté pan holds heat better and helps the liquid reduce quickly.
FAQ
Can I replace the red pepper paste?
Yes. Use a little extra tomato paste and a pinch of paprika for colour. For heat, add a little chilli flakes to taste.
What cut of beef is best for this dish?
Choose cuts with a little connective tissue: shoulder, brisket, or neck. They become tender with brief braising and stay juicy.
What should I serve with sach kavurma?
Lavash, pita, rice, or bulgur all work beautifully. Add fresh herbs and a yogurt sauce for freshness.
Nutritional value per serving
| Calories | ≈ 640 kcal |
| Protein | ≈ 32 g |
| Fat | ≈ 41 g |
| Carbohydrates | ≈ 18 g |
| Fibre | ≈ 5 g |
| Sugars | ≈ 10 g |
| Sodium | ≈ 1800 mg |