Signature Seasoning for Kharcho

Recipe for Preparing the Dish

1. Take 1 kg of chopped beef and place it in a pot.
   Add 250 g of red onion, 100 g of celery, 30 g of garlic,
   20 g of fragrant pepper, and 2 bay leaves.
   Pour in water and cook over low heat until the meat becomes tender.
   Once ready, remove the broth from the heat.

2. Finely chop 200 g of white onion and sauté it in 50 g of butter and 50 ml of oil.
   Add 100 ml of tomato juice along with 2 cloves of garlic,
   and simmer for 10 minutes over low heat.
   Add 1 ladle of broth to the sauce and continue simmering for an additional 5 minutes.
   Then add half of the seasoning blend and sauté for 3–4 minutes.

3. Take 300 g of ground walnuts and mix them thoroughly with the remaining seasoning blend.
   Slowly dilute this mixture with 2 liters of broth, stirring until smooth,
   and add it to the prepared sauce.
   Boil for 10–12 minutes.

4. Optional: add 70 ml of cream or 1 teaspoon of vinegar according to taste.