How to cook azu in the oven. Step by step recipe with photo

Azu in Tatar is one of the most popular recipes. Supermarkets even sell ready-made cold cuts for him. To cook a real Tatar basics, and not a distant variation of it, you need to follow a simple but fairly strict recipe. Real basics are made in Tatar style with pickles, a recipe with a photo is simply necessary for such dishes so as not to get confused and not miss anything, because several operations are performed during cooking (cutting, frying, mixing, stewing). One of the secrets to making a delicious azu is using melted butter. It must be of good quality. If you don’t have it, then fry the meat in vegetable oil, and the potatoes in butter.

• Beef - 500 g,
• Bulb - 1 large,
• Fresh tomatoes - 3 large,
• Meat broth or hot water - half a glass,
• Pickled cucumbers - 2-3 pieces,
• Potato - 500 g,
• Melted butter or vegetable oil - 80 g,
• Salt - 2/3 teaspoon,
• Tomato paste - 1 tablespoon
• Bay leaf - 1 piece,
• Pepper - to taste (I have a mixture of peppers in the grinder)

How to cook aza in Tatar style with pickles

Cooking azu has a few simple rules, thanks to which you will prepare a delicious azu. And it will be really basic, and not a nameless stew with meat.

Rule 1. Meat for azu is first fried and then stewed.

Moreover, you need to fry the meat in a hot frying pan so that not a drop of juice flows out of the meat. You need to fry the meat quickly enough so that only a crispy crust forms. If you do not have ghee, then use vegetable. On the usual creamy meat will burn.

In practice, it looks like this. First, the meat must be cut across the grain. Thin long pieces. You can, of course, take a ready-made chopped azu in the store. But we are not looking for easy ways. Personally, I have dealt with very, very stringy cheap beef. But even from it it is quite possible to cut such neat pieces. This, by the way, is the beauty of dishes like basics, that you don’t have to bother with the choice of meat.

Next, take a frying pan. It is better that it was without a non-stick coating. Because Teflon pans cannot be heated to too high temperatures - the coating deteriorates. Put on high heat. Pour the oil, after a minute we spread the meat. In one layer! That is, we will fry in several steps. It is important that there is not a mountain of meat in the pan, otherwise it will not be able to warm up evenly and will begin to release juice. And for the preparation of azu, this is unacceptable.

The meat immediately starts to sizzle. Let cook for a minute and a half, flip over. If it sticks somewhere, scrape it off. Another minute and a half and that's it.

We spread the meat in a saucepan and a cauldron, where the azu will be prepared. Pour more oil into the pan, lay out the second portion of meat and do with it in the same way as with the first batch.

Rule 2. The onion is fried in the same pan where the meat was fried.

This trick will make the taste of azu more intense. Nothing needs to be washed. Roasts do not need to be scraped off. We cut the onion into four parts and then thinly into quarters of the rings. And put it directly on the same frying pan where the meat was just fried.

Put on medium heat and fry, stirring occasionally. Gradually, the burnt plaque becomes less and less in the pan, it combines with the onion. And now all the fat remaining from the meat is absorbed into the onion. Should get what you see in the photo.

Put the onion into the pot with the meat.

Let's move on to tomatoes. There are no clear rules here. Someone takes a jar of chopped in their own juice, someone breeds additional tomato paste. I prefer fresh tomatoes. To quickly grind them, I use a coarse grater. I cut the tomatoes in half and rub them with a cut on a grater until only the skin remains in the palm of my hand. Literally in three minutes, you get a whole plate of grated tomatoes without skins (the grater simply does not take them).

Add broth or hot water to the pot. Little liquid is needed. Only to completely cover the meat.

Rule 3. Fried meat is stewed with onions, broth and tomatoes until soft.

You need to stew the meat under the lid, on a very slow fire, so that the azu only gurgles slightly. And there are no clear indications of time here, because meat is different for everyone. Young beef can be stewed until tender for half an hour. My meat was stewed for 1 hour and 10 minutes.

Rule 4. Potatoes are fried in melted butter.

Slicing potatoes can be arbitrary. I like straws most of all, in the form of meat.

If you don't have ghee, just use butter. Gram 80, no less. Potatoes absorb it very well. Her taste will be amazing. Crispy, bright crust. You do not need to fry the potatoes until soft. Blushed - and enough. Be sure to stir it several times during the frying process.

The potatoes are laid out in a saucepan with already completely stewed meat, pickles are added. And here, too, there is a rule.

Rule 5. Cucumbers should be pickled, not pickled.

Yes, I understand that not everyone has the opportunity to harvest pickles for the winter - after all, they must be stored in the cellar or in the refrigerator. And if you take pickled ones, then this is not fatal. But according to the rules, salty ones are needed.

You can cut them again, however you like. I cut them finely-finely so that they are perceived as a flavor additive, without dominating the dish.

Next, we add tomato paste, pepper the dish and salt. Yes, we salt only at the very end. Why? Because pickles come in different degrees of salting. And by salting meat and potatoes before you put them all together, you run the risk of getting too salty azu. And this is definitely not included in our plans.

I ended up adding 2/3 teaspoons of salt. I mixed everything and put it under the lid for exactly 10 minutes. Heating of a plate - minimum. During this time, all the ingredients will have time to combine into a single composition, but the potatoes will not have time to fall apart.

1. Meat for azu is first fried over high heat until a crust forms, and then stewed until soft.

2. Onions are fried in the same pan where the meat was cooked in order to “pick up” the remnants of the aroma and taste of the meat.

3. The time of stewing meat depends on its quality. On average, it takes from 30 minutes to an hour and a half.

4. The potatoes are fried in ghee (can be replaced with butter).

5. Cucumbers should be pickled, not pickled.

I hope now you will cope with the preparation of azu in Tatar perfectly well.

As a meat component of the dish, I took a beef neck to make the azu juicier and tastier. But you can take other parts of beef.

Cut the meat into small cubes and fry over high heat with a little oil.

Due to frying over high heat, the beef will brown a little on top and will not have time to let the juice out, it will remain juicy.

Peel onions and carrots. Cut the onion into half rings, and the carrots into quarter rings. Add to the meat, reduce the heat a little and continue to fry everything together, covered with a lid.

Cut the tomatoes into small cubes.

Transfer the tomatoes to the meat with vegetables.

Pour half a glass of tomato juice, mix.

You can also add some tomato paste if you like.

Cut canned cucumbers into half rings and pour into a saucepan with the rest of the ingredients. Continue to simmer covered over low heat.

Peel medium sized potatoes and cut into cubes. Fry in a pan with vegetable oil. You can also just boil it.

Potatoes do not need to be cooked in the pan, they should only be slightly browned.

Add spices, salt and sugar to the azu. As spices, I took Caucasian seasoning, but you can take those that you like best. You can add more garlic at this stage if you like.

Transfer vegetables with beef to a saucepan, pour in a little boiled water. Water should not cover vegetables with meat. Simmer until the meat is cooked over low heat.

At the end, add half-cooked fried potatoes and simmer for about 10-15 minutes more. Check to taste, add what is missing, and you can remove from heat.

Serve azu in Tatar style with pickles and beef in a deep bowl, sprinkled with finely chopped greens. As greens, you can use fresh or dried parsley.

Bon appetit!

Azu from beef

Azu from beef is a traditional meat, hearty dish of Tatar cuisine. You will learn how to choose the right ingredients and how to cook it deliciously and quickly.

2 h

180 kcal

5/5 (2)

Azu is a traditional meat dish of Tatar cuisine. Most often it is prepared from beef, lamb and horse meat. In our understanding, it is a stew consisting of vegetables and meat. Since ancient times, this dish has been cooked on a fire in a large cauldron so that the whole large family can try it.

But the basics can be cooked on a conventional gas stove. Of course, in such a dish there will be no piquant smell of smoke from a fire, but it will taste just as good. Azu was taught to cook by my friend. She said that each Tatar family prepares it with its own characteristics.

They have been developed over many decades, because the recipe is passed down from generation to generation. But these features are insignificant and most often relate to the proportions of certain products. Less often, someone introduces new ingredients into the recipe.

Kitchen utensils: knife, cutting board and frying pan.

Required Ingredients

How to choose ingredients

Since we will be cooking aza in Tatar style with beef, we need to choose good, high-quality meat. If you buy meat in a supermarket, then you should know that the imported product is mainly sold there.

That is, this meat was frozen, and for a certain time it traveled to your counter. But even if the meat is from a domestic producer, it will also be frozen. Determining the quality of such meat is very difficult. In this case look its storage period. This is the only quality criterion when choosing frozen meat.

I advise you to choose beef in the market. Of course, on the official meat market and only from distributors who have all the necessary documentation for the product. For azu, it is best to buy tenderloin, this is the most tender meat, without veins and bones.

Fresh meat is easier to choose than frozen, but there are subtleties here too. The color of the meat should be red, if the meat is left for a long time, it loses its brightness and darkens. To hide this fact, some sellers tint the meat with potassium permanganate. In small quantities, it will not harm the body, but it can harm stale meat tinted in this way.

Look at the color of fat or bones, if they are not white, but with a pink tint, then the meat was tinted. If the fat is yellow, then most likely it is the meat of an old animal. It can be tough.
Choose vegetables of your choice. The main thing is that they should be without signs of damage. Carrots and potatoes should not be sluggish, and tomatoes should not be too soft.

Beef azu recipe

1. Ingredients:
   - Beef - 450 g.
   - Vegetable oil - for frying.
   Cut the meat into medium pieces, about 1 centimeter thick. Fry it over high heat in vegetable oil until golden brown.
   
   

   Important! If you fry the meat for a long time over low heat, it can become tough because it loses all the juice.

2. Ingredients:
   - Bow - 2 pcs.
   Now you need to peel the onion and cut it into thin half rings. Fry until golden brown and add to meat.
   
   

   Did you know? In the original, azu is prepared with the addition of hot capsicum. If you like spicy dishes, add pepper to taste at this stage.

3. Ingredients:
   - Carrots (medium) - 1 pc.
   Carrots can be cut into pieces, but I recommend grating on a coarse grater. This will make her cook faster. Fry it and pour it to the cape.
   
4. Ingredients:
   - Pickled cucumbers - 4 pcs.
   - Tomatoes (medium) - 2 pcs.
   Cut the cucumbers and add to the rest of the ingredients. Rub the tomatoes on a grater, squeezing the juice. Add vegetables to the rest of the ingredients and stir. Then add a little water or broth is best, cover and simmer over low heat about 30 minutes.
   
   
5. Ingredients:
   - Greens - 1 bunch.
   - Garlic - 5-6 cloves.
   When you're done stewing vegetables with meat, add fried potatoes and garlic to them. Then add salt and spices to taste. Next, gently mix so that the stew does not turn into porridge and simmer for about 10 more minutes.
   
   

Did you know? Serve this dish hot, sprinkled with chopped parsley or dill.

Video cooking recipe

I suggest watching a video of cooking azu.

Azu from beef in a slow cooker

A slow cooker is one of the main assistants of a modern housewife. I want to tell you how to cook Tatar beef azu in a slow cooker. Prepare all the ingredients that are indicated in the previous recipe.

Start with onions and tomatoes. Some housewives advise frying onions in a pan. In a slow cooker, this is difficult to do, and the vegetables are more stewed than fried. But for this recipe it doesn't matter, so proceed as you see fit.

cooking secrets

• If you want to make a beef and gravy azu, add more water. Then the dish will turn out very juicy, with a delicious yushka.
• You can change the ingredients for this dish as you wish. But still, there are basic components, without which this stew can no longer be called azu. These are meat, onions and pickles. Other ingredients can be replaced (carrots, potatoes and garlic).
• Tomatoes are also a must. They can be used in any way. For example, you can take tomato paste, tomato juice or fresh vegetables.
• To cook azu faster, use two frying pans. This way you can prepare several ingredients at the same time.
• Greens are usually used for this dish. You can take any of your choice, but parsley is best here. In terms of its taste, it is in perfect harmony with azu.

I hope that my detailed recipe will help you prepare a delicious dish. And now I want to recommend you a few more similar recipes so that you choose the best one. suitable for those who love dietary meat.

Prepare the basics according to my recipe and describe the result in your comments. Bon appetit!

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Azu in Tatar, like any folk dish, exists in many editions. But the main thing is the invariable set of ingredients: meat, potatoes and spicy tomato sauce with pickles, which unites everything into a single whole.

It turns out a tasty, fragrant, slightly spicy (and sometimes very spicy) dish that the whole family will surely like, and especially its male half ...

Ingredients

• 600 g beef for stewing
• 600 g potatoes
• 3 pickles
• 1 bulb
• 200 g of tomatoes in pieces from a jar or 2 tomatoes and 1 tbsp. tomato paste
• 2 garlic cloves
• vegetable oil for frying
• 1 tbsp flour
• cilantro or parsley greens
• ground black pepper
• red hot pepper to taste

How to cook aza in Tatar - photorecipe

Cut the beef into pieces 5 cm long and 1 cm thick across the grain. Heat a couple of tablespoons of oil in a deep frying pan and put the meat in it.

Fry over medium heat, turning occasionally, until the meat is browned. This will take twenty minutes.

Fill the meat with hot boiled water so that it only covers it. Close the pan with a lid, reduce the heat and simmer the meat for about an hour and a half, until it becomes soft. There is one trick: if you stew the meat for a long time, but it is still tough, add a piece of black rye bread or a pinch of soda, so it will cook much faster.

When the meat is ready, open the lid and increase the heat, let the rest of the water boil away and the meat will be browned.

Add the onion, peeled and cut into small cubes, and flour to the meat, mix everything. Saute until the onion becomes soft.

Add tomatoes from a jar (I often take tomatoes without skins, cut into pieces, in their own juice, from the Green Giant company) or grate a couple of fresh tomatoes, after cutting them in half. Hold them cut to the grater, then the skin will remain in your hands, and only the crushed pulp will be in the plate. Add tomato paste with fresh tomatoes. Stew the meat with tomatoes for five minutes over medium heat.

Cut the pickled cucumbers into strips and add to the meat, mix and heat everything together for another five minutes.

While the meat is stewing, peel the potatoes and cut them into slices. In a separate frying pan, heat 3 tablespoons of vegetable oil and fry the potatoes in it. Lightly salt the potatoes while frying, about half a teaspoon of salt.

Add the potatoes to the meat, mix everything and simmer under the lid together for 5 minutes. Peel and chop the garlic, finely chop the greens. Check the azu for salt, add, if necessary, salt and pepper to taste. Then add garlic and herbs to the base, mix and cover with a lid. Turn off the fire. Let the finished dish stand for ten minutes to infuse it.

Azu in Tatar - afterword

It is rather difficult to argue about what an authentic recipe for basics in Tatar should be. Like any popular dish of folk cuisine, it has evolved, transformed and acquired new details, legends and traditions, and in the case of Tatar cuisine, which can be endlessly divided into Siberian, Kazan, Perm and dozens of others, it is generally unrealistic to find the original source. Over the years of its existence, the original recipe has changed hundreds of times, however, the basis has remained unchanged: meat, tomato sauce, pickles, potatoes. Let's talk about the fact that azu is essentially an ordinary stew, which means that you can cook it creatively and on a whim.

Today, azu in Tatar is found in completely diverse interpretations. Someone cooks it so that the consistency of the dish is somewhere between the second and the first. Others prefer an azu with a minimum of sauce, evaporating excess liquid and leaving the ingredients almost "dry". A set of spices and herbs - each has its own, "family". The degree of spiciness is adjusted depending on the preferences of the cook, but traditionally azu is offered in a rather spicy version. The dishes in which this dish is stewed are chosen taking into account the fact that you need to stew for a long time and thoroughly, but there are also “quick” recipes.

In various sources, in addition to tomatoes, cucumbers, onions and potatoes, other vegetables are also added - carrots, sweet bell peppers and even mushrooms, eggplants, zucchini and cabbage. A separate topic for controversy is meat: it is believed that traditionally azu is prepared from horse meat, but nowadays lamb, beef are most often taken as the basis, less often or almost never pork (this point is due to the fact that most of the Tatars profess Islam).

The general technology is simple: all the components of the azu are fried separately, and then combined in a thick-walled cauldron and stewed together. Often azu in Tatar is cooked in clay pots in the oven. Sometimes a sour-milk component is added to the company for meat and vegetables - cream, sour cream or yogurt.

In general, if you are in doubt about how to cook aza in Tatar style, just do as you see fit, the main thing is that it tastes good and your family likes it. And if someone is loudly indignant that this is completely, not at all what it should be, you can always authoritatively state that “here is my grandmother, whose great-grandmother was a Tatar and was famous for her basics throughout Kazan or Astrakhan (select what you personally like more), cooked just like that!”.

Tatar beef azu: choose the best recipe from our selection - hearty, tasty and fast!

Tatar beef azu is a very tasty and satisfying traditional Tatar dish, which is usually cooked in a cauldron, but at home, an ordinary thick-walled pan is also suitable for this.

The main components of azu in Tatar are meat (beef, lamb or even horse meat) and a variety of vegetables, among which must be pickles. All this together languishes on the stove until the ingredients are saturated with the tastes and smells of each other. The result is an indescribably appetizing and fragrant second course, which the Tatar cuisine is rightly proud of.

We offer you a step-by-step recipe with a photo of the classic Tatar beef azu. There is nothing complicated in it, so you will master it without difficulty. If you start right now, in an hour and a half you will have a real gastronomic delight on your table.

• beef - 500 gr
• potatoes - 5 pcs
• onion - 2 pcs
• pickled cucumbers - 3 pcs
• carrots - 2 pcs
• tomato - 4 pcs
• bay leaf - 3-4 pieces
• pepper
• vegetable oil

Thin slices cut a pound of beef and dry with a paper towel.

We cut two medium heads of onions into half rings.

We chop 2 medium carrots with medium-sized straws.

We put a frying pan on the fire, pour vegetable oil and, when it is hot, fry the beef on both sides (3-4 minutes each) until golden brown.

After that, we shift the meat into a thick-walled pan or cauldron heated over medium heat.

In the pan where the meat was fried, add a little oil and fry on it, first chopped onions, and then carrots. Vegetables are also sent to the pan.

We cut 3 pickled cucumbers into small strips.

Add them to meat and vegetables.

Cut 4 medium tomatoes into quarters and also put in a saucepan. Simmer everything together for about 20 minutes.

During this time, cut the potatoes into strips and fry them in a pan until half cooked.

After that, put it in the pan and simmer the dish on the fire for about 10 more minutes (focus on the readiness of meat and potatoes). At the end, salt and pepper everything to taste, turn off the fire and insist the dish for another 10 minutes.

Now we put the amazingly fragrant Tatar azu in portioned plates and serve it to the table.

Recipe 2: azu in Tatar beef (step by step)

If at least once you have tried the basics in Tatar, then, undoubtedly, you will remember the amazing taste of this simple, very tasty and at the same time practical dish for a long time. Azu is prepared from simple and affordable products, it turns out to be inexpensive and very satisfying. I offer an excellent recipe for beef azu.

• 400 gr. beef
• 2 pcs. onion
• 2-3 tomatoes or 1 tbsp. tomato paste
• 2/3 cup beef broth or water
• 4 garlic cloves
• 1 pickle
• 1 tsp flour
• vegetable oil
• peppercorns
• Bay leaf

For azu, young beef from the shoulder or back leg is best. Cut the meat into slices.

Heat the pan well with vegetable oil. In fact, real basics are cooked on animal fat, for example, on melted lard, but on a vegetable dish it turns out to be lighter, and cholesterol in it does not go off scale.

Fry the meat over high heat. The beef should be browned, it is not necessary to fry until tender.

In the same oil in which the meat was fried, chopped onions are fried. The style of cutting does not play a special role, but cut into half rings looks somehow tastier))). Fry the onion over medium heat.

Add diced tomatoes or tomato paste to the onion. Lightly fry.

We combine passivated vegetables and meat.

Fill with meat broth or plain water. Salt, pepper to taste, you can put black peppercorns. When the contents of the pan boil, reduce the heat. Simmer the meat until tender over low heat. To reduce the evaporation of the gravy, cover the pan with a lid. Depending on the meat, stewing takes from 15 minutes to an hour.

When the beef is almost ready, add the diced pickled cucumber and crushed garlic. Do not forget to put 2-3 pieces of bay leaf. To make the gravy thicker, put a teaspoon of flour (carefully so that no lumps form).

Mix everything, simmer for another 10 minutes. and turn off the fire. To make the azu in Tatar more delicious, let it brew for at least a quarter of an hour.

Recipe 3: azu from beef stew in a slow cooker

Azu is a dish of Tatar cuisine, where pieces of beef and vegetables are harmoniously combined. If you decide to please your home azu in Tatar, you will need a cast-iron pan, a cauldron or a wonderful “miracle pot” - a slow cooker that does an excellent job of preparing this dish. Well, in a limited time, a quick recipe for azu with stew will help you out.

• Beef stew - 1 can
• Potatoes - 8 pcs.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Garlic - 5 tooth.
• Pickled cucumbers - 3 pcs.
• Tomato paste - 30 grams
• Olive oil
• Bay leaf - 3-4 pcs.
• ground pepper

Cut the peeled onions into medium-sized pieces.

Pour olive oil into the multicooker bowl, put the chopped onion and turn on the “Frying” program.

While the onions are frying, chop the peeled carrots into cubes.

Then put it in a slow cooker, stir and fry the vegetables for about 10 minutes.

Peel the potatoes and cut them into wedges.

Put the potato pieces to the fried onions and carrots.

Stir the vegetables and continue to cook them on the "Fry" mode for 15 minutes.

Cut pickled cucumbers into cubes about the same size as carrots.

Cut the peeled garlic cloves into thin slices.

Throw the garlic into the slow cooker with the fried potatoes.

Then add the tomato paste (if desired, it can be replaced with finely chopped fresh tomatoes).

Pour 150 ml of water into the slow cooker, pepper and salt the food, and then mix thoroughly.

Close the lid and turn on the "Extinguishing" mode for 30 minutes. In the middle of the program, open the slow cooker and put the chopped pickles into it, mix the contents of the bowl and close the lid.

After another 10 minutes, put the beef stew in the slow cooker and add 2-3 bay leaves.

Stir the food again, salt if necessary, then close the lid of the appliance and wait for the end of the program.
Before serving, sprinkle the Tatar-style azu with stew with fresh herbs. Bon appetit!

Recipe 4, step by step: azu from beef with potatoes

Azu from beef (the recipe with the photo is presented below) is a classic Tatar dish that has long been known around the world. According to Tatar traditions, beef meat is used for cooking, but there are variations with lamb, pork, chicken, turkey and even horse meat. The meat is cut into pieces and fried, then stewed with onions, tomatoes, potatoes and pickles. It turns out quite tasty, and most importantly satisfying!

• 1 kilogram of beef pulp;
• 800 grams of potatoes;
• 300 grams of pickles;
• 300 grams of fresh tomatoes;
• 90 grams of vegetable oil;
• 120 grams of tomato puree;
• 3 pieces of onion;
• 4 cloves of garlic;
• 1 tablespoon flour;
• 1 bay leaf;
• ground black pepper;
• allspice;
• salt - to taste.

Prepare the meat. It should be washed and dried. Cut it into small strips. If desired, the meat can be mixed with herbs at this stage.

Heat up a frying pan, add vegetable oil and fry the tomato puree.

Take another, deep frying pan or cauldron (the whole dish will be cooked in it), pour in the oil and fry the meat until golden brown. At the end, salt and pepper to taste, add fried tomato and pour everything with clean water or broth. Everything should be stewed until half cooked under a closed lid.

Prepare other foods while the meat is cooking. Peel the pickled cucumbers from the skin, cut them into strips. Peel the onion, wash it and cut into half rings. Fry until golden brown.

You should also peel the potatoes and cut them into small pieces. Fry potatoes in oil until golden brown. To reduce the fat content of the dish, potatoes can be boiled.

Heat the flour in a dry frying pan, then let it cool slightly and dilute a little with the broth in which the meat is stewed. Pour everything into the meat. Also put cucumbers, fried onions there. Let everything simmer for 10 minutes.

After that, fried potatoes, bay leaves and peppercorns should be put in the pan. Simmer another fifteen minutes. Meanwhile, rinse the tomatoes and cut them into wedges or slices. If you wish, you can remove the skin. Pound the garlic in a mortar or squeeze through a garlic press. After a while, add tomatoes and garlic to the azu. Simmer another 5 minutes.

The dish is ready. It should be served hot, if desired, you can sprinkle with chopped herbs. Bon appetit!

Recipe 5: how to cook beef azu (with photo)

Thanks to the potatoes, the dish becomes even more satisfying and does not require absolutely any addition. Azu is traditionally cooked in two dishes - a frying pan and a saucepan or in a saucepan.

Meat is pre-fried in a pan, then stewed with vegetables in a deeper container. This spicy, spicy and rather fatty dish, I think, will be appreciated by men.

• Beef or young veal - 300 gr.,
• Carrots - 2 pcs.,
• Tomatoes - 2 pcs.,
• Onion - 1 pc.,
• Potatoes - 3-4 pcs.,
• Tomato paste or sauce - 2 tbsp. spoons,
• Pickled cucumbers - 2 pcs.,
• Sunflower oil,
• Spices,
• Salt.

Cut the beef flesh into cubes or thin strips. Cut the meat across the grain. And to make the pieces themselves even, use slightly frozen meat. Fresh meat from a store or bazaar should be put in the freezer for a few minutes. And vice versa, taking the meat out of the freezer, let it thaw.

Prepare the vegetable component for the basics in Tatar. Cut fresh tomatoes into cubes.

Onions also chop into cubes, but smaller sizes.

Cut pickled cucumbers into thin strips. If you do not have pickles, you can replace them with pickled ones.

Peel carrots and potatoes. Grate carrots on a medium grater.

Cut potatoes into chunks.

Put the beef pieces into the pan with hot oil.

Stirring the meat with a spatula, fry it for 2-3 minutes. We fry on a big fire. It is necessary that the meat is browned only on the outside.

After that, add carrots and onions to it.

Simmer another 2-3 minutes.

Transfer the stewed beef with onions and carrots to a saucepan or pan. Add cucumbers and tomatoes.

Mix vegetables with meat.

Add tomato paste, spices and salt. Salt is added carefully, taking into account pickles.

Pour in a small amount of water. The water should cover half of the meat and vegetables.

Cover the saucepan with azu and put on a small fire. While the azu is languishing, fry the potato cubes in a pan until golden brown.

Put the fried potatoes in a saucepan with azu.

After adding the potatoes, boil it for another 10 minutes.

It is important that the potatoes are not overcooked, and the dish itself does not end up looking like porridge. Before removing the pan from the heat, be sure to check if the spicy and salty Tatar azu with potatoes and pickles is enough. This delicious and fragrant dish of Tatar cuisine is served in deep plates, hot and sprinkled with finely chopped herbs. Enjoy your meal. I would be glad if you liked this Tatar basics recipe and will come in handy in the future.

Recipe 6: Azu with Beef Carrots (Step by Step Photos)

• Beef 450 g
• Carrot 1 pc.
• Onion 2 pcs.
• Vegetable oil for frying
• Pickled cucumbers 4 pcs.
• Garlic 5-6 cloves
• Tomatoes 2 pcs.
• Greens 1 bunch
• Salt to taste
• Spices to taste

Cut the meat into medium pieces, about 1 centimeter thick.

Fry it over high heat in vegetable oil until golden brown.

Now you need to peel the onion and cut it into thin half rings.

Fry until golden brown and add to meat.

Cut the cucumbers and add to the rest of the ingredients. Rub the tomatoes on a grater, squeezing the juice.

Add vegetables to the rest of the ingredients and stir. Then add a little water or broth is best, cover and simmer over low heat for about 30 minutes.

When you're done stewing vegetables with meat, add fried potatoes and garlic to them. Then add salt and spices to taste.

Recipe 7: Tatar Beef Azu in Tomato Sauce

Beef is a noble meat in itself, and therefore the approach to its preparation is special. Unlike turkey meat, for example, beef takes a very long time to cook, making it soft and juicy is not an easy task. According to this recipe, the meat is juicy, soft, and just melts in your mouth!

• Beef 600 g
• Tomato 2 pcs
• Onion 1 pc
• Sour cream 3 tbsp. l.
• Tomato paste 3 tbsp. l.
• Salt 2 tsp (+ spices to taste)
• Greens 1 bunch.

Cut the beef into large pieces.

Fry the meat over high heat in olive oil, stirring constantly.

When the beef turns white and starts the juice, make the fire on medium, cover and simmer for 15-20 minutes.

In a separate frying pan, saute the chopped onion for about 5 minutes. Add tomato paste and sour cream to it, mix and simmer over medium heat for a couple of minutes.

We spread the onion with beef sauce, mix, cover and simmer for about an hour, periodically adding boiled hot water and stirring.

After 40 minutes, add coarsely chopped tomatoes to the meat and simmer for 10 minutes.

Salt, pepper, add spices to taste and herbs. Cover with a lid and leave for another 5-10 minutes. We try the meat, if it is soft, we can remove it from the heat, if it is still a little harsh, it is better to stew for a few more minutes.

If you did everything following the recipe, the basics should turn out to be unrealistically soft and tender. Serve hot with your choice of garnish. Brown brown rice and fresh vegetables are perfect as it. Enjoy your meal!