Azu "What's in my name for you ..." (Multicooker Redmond RMC-02)

Azu "What's in my name for you ..." (Multicooker Redmond RMC-02)

Category: Meat dishes

Ingredients
Beef (pulp)	350 g
Potatoes (large)	1 PC
Onion (medium head)	1 PC
Tomato (medium)	1 PC
Pickled cucumbers (small)	4 things
Garlic	3 cloves
Ketchup	2 tbsp. spoons
Melted butter	on demand
Water	on demand
Salt	taste
Four Pepper Blend	taste
Allspice	1 pea
Bay leaf	1 tiny leaf

Cooking method

• This dish does not pretend to be called "Azu in Tatar". The name does not matter (even in Mongolian!), The main thing is that it is delicious!
• I used to cook such a dish in a deep frying pan, and when multicooker appeared, I adapted the recipe to them. I did not try to preserve the principle of the classic preparation of this dish, allowing several deviations from the rules (both in the choice of products and in the preparation technology).
• Install the Baking program. Cut the beef pulp into cubes (or cubes), put in a multicooker bowl. Add salt, pepper and ghee. Fry for 10 minutes under the lid, 10 minutes without the lid "until dry." It is difficult to specify the exact time of roasting, it all depends on the meat.
• Add ketchup (or tomato paste) to the fried meat, pour 50 ml of boiling water from the kettle, add salt and pepper. Simmer with the lid open for at least 10 minutes, stirring occasionally. Add more water if necessary. Simmer the meat until tender.
• Install the "Stew. Soup" program. Put pickled cucumbers, onion and tomato diced on a medium grater into the multicooker bowl. Add sweet peas and bay leaves, salt and pepper if necessary. Simmer for 10 minutes with the lid closed, stirring occasionally.
• While the meat with vegetables is stewing, fry the potato slices in ghee until lightly browned, almost until tender. Salt a little during the frying process.
• Place the potatoes in the multicooker bowl. Stir, simmer for 15 minutes (or until the desired degree of doneness). Add chopped garlic in a press five minutes before the end of cooking.
• Install the "Auto-heating" program, let the dish brew for 5-10 minutes.
• Bon Appetit!
• The site has recipes for cooking the basics.

• Azu in Tatar style (multicooker-pressure cooker Brand 6051) (Ksyushk @ -Plushk @)

• Azu in Tatar (celfh)

• Azu in Tatar (Mom Lena)

• Azu in Tatar (Cuckoo 1054) (Olgushechka81)

• But I still ventured to put this recipe out, guided by the "let it be" principle. If I violated any forum rules, then my recipe can always be deleted.

The dish is designed for

3 small portions

Note

It is best to fry in ghee (verified by numerous experiments), which corresponds to the classic recipe.
The classic recipe uses pickled cucumbers, but I prefer pickled cucumbers.
In the classic recipe, onions and cucumbers must be sautéed first.

[mirtatvik]

How tasty and clean it should be. mirtatvik, thanks a lot, I took it to the bookmarks.

Marina, try it, suddenly you will like it!

[mirtatvik]

mirtatvik, Tanya, I will definitely try.

Delicious
Well, you thought of this recipe, I also like pickled cucumber more.
I would also like to say THANK YOU for the selection of spices, I am delighted with the new taste of familiar dishes (this applies to all your recipes)

Thank you, Oksana, great! I'm glad I can be of help! Oksana, if you don’t mind, then maybe we will switch to "you"?

[mirtatvik]

mirtatvik,
I will gladly switch to * you *

[mirtatvik]

mirtatvik, I am very, very fond of asking - "what is in my name to you ..." - is it Pushkin or Shakespeare? like meat, potatoes, azu - and poetry ...

Maria, I have words from Pushkin))) And the quote simply reflects the fact that the name of the dish does not matter, call it what you want, the main thing is that it is delicious! Sorry if I offended your aesthetic feelings)))
And good food is akin to poetry)))

Yeah, okay! You can even "The Brothers Karamazov", yes!

I think that Alexander Sergeevich would not be offended, he himself liked to describe food "tasty", for example, in the novel in verse "Eugene Onegin" we read:

"Before him a bloody roast-beef,
And truffles, the luxury of a young age,
French food is the best color,
And Strasbourg is an imperishable pie
Between the cheese of Limburgian living
And a golden pineapple. "

And in Dostoevsky's "The Brothers Karamazov" you can read about the fish dishes of the Father Superior's father "deliciously": superbly and especially cooked, then red fish cutlets, ice cream and compote and, finally, a jelly like blancmange. "

Before A.S. Pushkin, William our Shakespeare wrote much earlier in Romeo and Juliet “What is in my name to you? After all, a rose smells like a rose, even call it a rose - at least not ... "

Then the basics are somehow more suitable from Shakespeare - at least what you call meat and potatoes - azu or something else, there will still be meat and potatoes.

Maria, I quoted Pushkin A.S. ("... Pushkin is our everything ..."), I didn’t even “swing” at "William of our Shakespeare" ...
But I agree with you that a quote from Shakespeare is more appropriate)))

[mirtatvik]

mirtatvik, Tatyana, !

Maria, is it me personally or azu? World! Friendship! Bread maker!