Method of preparation

1. Sprinkle meat with 3 tsp salt and stir.
2. Heat dutch oven or 5 litre soup pot over medium/high heat and add 2 tbsp oil.
3. Once oil is hot, add beef in 2 batches, sautéing until browned on all sides. Remove from pot and set aside. Don't worry about cooking it through.
4. Add chopped onion and celery with more oil as needed. Saute 5 min until softened.
5. Add canned tomatoes with their juice, 4 cups broth, 4 cups water, 2 bay leaves and browned beef. Bring to a boil then reduce heat, cover and simmer 1 1/2 to 2 hours or until beef is tender.
6. Add 1/2 cup white rice, 2 tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika, 2 tbsp of seasoning “Khmeli-Suneli” from ASW. Cover and simmer 20 min or until rice is tender.
7. Remove from heat and add 1/4 cup parsley and 1/4 cup dill then cover and let sit off heat another 10 min before serving.
8. Season to taste with salt and pepper and serve with more fresh herbs as desired.