Azu in Tatar

Category: Meat dishes
Kitchen: Tatar
Azu in Tatar

Ingredients

Beef
Potatoes
Onion
Tomatoes
Melted butter
potatoes
beef or chicken broth
pickles
salt, freshly ground pepper, sugar

Cooking method

  • Cut the beef into cubes, about ½ a standard matchbox (lengthwise). Fry quickly in a wok or cauldron in ghee until crusty. Transfer to a plate. In the same oil, fry the onion, cut into a quarter into rings, until a good golden color. Return the meat to the wok, season with salt, pepper and stir. Add, if possible, fresh peeled and chopped tomatoes or in your own juice, and if there is none of this, then tomato paste. Unfortunately, I didn't have a tomato with tomato paste this year. If fresh tomatoes are added, simmer for a few minutes without a lid. Then add the broth, cover and leave to simmer until the meat is almost completely cooked. While the meat is stewing, peel the potatoes, cut into large enough cubes and fry in ghee until almost cooked. Peel the cucumbers, cut them into cubes and simmer in a little broth. Check the meat for readiness, if there is a need to add salt and sugar. Then transfer the potatoes to the meat (it should be almost ready), put the cucumbers there very carefully mix everything, but so that all the contents are covered with sauce and leave to simmer under the lid for another 20 minutes.
  • Top with parsley.


Axioma
Thank you very much for the recipe, celfh !
Azu in Tatar
Brevity is the soul of wit!
celfh
AXIOMA, I admire your master classes, but to be honest, it's too lazy to do it. And the recipe is very simple.
Axioma
A similar recipe (after borscht) was taught to me by my mother in my student years!
Why a similar recipe? Difference Detail:
Under the lid, she usually finely chopped fresh garlic at the end of cooking ... And the parsley was dried.
I was a diligent student! After all, the recipe is not complicated. Azu in Tatar
Sana
How many pickles should there be?
I orientate myself with potatoes and onions, but with cucumbers ............
celfh
Quote: AXIOMA

I was taught by my mom in my student years!
Why a similar recipe? Difference Detail:
Under the lid, she usually finely chopped fresh garlic at the end of cooking ... And the parsley was dried.
AXIOMA, my mother taught me how to cook borscht, but my old friend Firochka, a Tatar woman of pure blood, is the basics. But I don't want to say that her recipe is the most correct. It's like with borscht - everyone has their own most delicious recipe
And I'll try to cook your version too

Quote: Sana

How many pickles should there be?
Sana, try to take 2 medium cucumbers for 500-600g of meat. Everything is very individual. Who loves, as my Internet friend said, boiled cucumbers, who do not; how salty they are, etc. But in fact, when you eat, there is no feeling that the cucumbers are boiled.
lillay
The recipe is so deliciously presented!
I copied it, I will definitely do it on the weekend! Thank you!
And the question is: can you fry meat and potatoes in refined and deodorized sunflower oil?
celfh
lillayof course you can, just a slightly different taste
lillay
of course you can, it will just have a slightly different taste
Probably, it will be tastier with ghee, something tells me ...
celfh
Well, yes, only very high in calories and a bit fat for me. Therefore, I rarely cook the basics.
Merri
Tatiana, thanks for the recipe! I also cook this dish sometimes (a little bit wrong, according to a book), but we love it very much.
mka
I also cook, only in portioned pots

Azu in Tatar
shakira
Do not fry meat under the lid. After frying, you can simmer under the lid.
celfh
Quote: shakira
Do not fry meat under the lid
shakira, please quote where I suggested it. I can't find something.

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