Azu in Tatar

Category: Meat dishes
Azu in Tatar

Ingredients

meat 500 g
bulb onions 1-2 pcs
pickles 1-2 pcs
potatoes 6-8 pcs
garlic 1-2 slices
tomato paste or ketchup 1-2 tbsp. spoons
bay leaf, salt, pepper

Cooking method

  • Rinse the meat, cut into strips and lightly fry in vegetable oil on the "Baking" mode. Add the onion cut into thin half rings and fry the meat and onion until the onion is soft. Add tomato paste, finely chopped or coarsely grated cucumbers and a little water or broth. We put on the "Stew" mode, the pressure is 3 for 20 minutes. At this time, lightly fry the potatoes cut into strips in a pan. When the potatoes are slightly browned, we transfer them to the meat. Add salt, pepper, bay leaf and minced or finely chopped garlic. Mix gently. Again "Extinguishing" mode, pressure 3 and so on for another 30 minutes.


Gray Bim
This dish is not for everyone, the smell of cucumbers interrupts the taste of other products ...
Mom Lena
For me, I generally don't smell cucumbers there. I put the usual pickled cucumbers from the can.
Medusa
If we talk about Azu in Tatar, then, as far as I know, real Tatars put into the real basics only and exclusively salty cucumbers, but not pickled!
By the way, is it you, judging by the location on the map indicated in your profile, that you are in Croatia, and come from Belarus? Or how?
Dot
Cool recipe for azu.
Mom Lena
Quote: Medusa

If we talk about Azu in Tatar, then, as far as I know, real Tatars put into the real basics only and exclusively salty cucumbers, but not pickled!
By the way, is it you, judging by the location on the map indicated in your profile, that you are in Croatia, and come from Belarus? Or how?
Well, I'm not "real Tatars", so I do it to my taste, but in my recipe pickles are indicated. Do not pay attention to the map, I did not think that it would be visible to anyone, it snapped to the poet! I live in Belarus and come from here too
Mom Lena
Quote: Dot

Cool recipe for azu.
Thank you! Have you tried cooking yet?
Nastasya78
I also always put pickled cucumbers in the basics, not pickled ones. Pickled ones will be stronger, do not creep in the dish and do not give excess liquid. And tastier too.
ninza
Helen, how delicious! I take it, thanks.

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