Azu is a hearty meat dish, since in addition to meat, it contains vegetable components, including potatoes. In the classic version, the azu is prepared from beef. But more modern versions use pork, poultry, rabbit, etc.
According to the ingredients that make up the dish, it cannot be said that the dish is old enough (as they say in different sources). Well, where did the presence of potatoes, tomatoes and pickles come from in ancient times? Most likely, the dish is an invention of chefs from a more modern period. The dish has nothing to do with Tatar and Persian roots, but everyone stubbornly continues to call it "Azu in Tatar", although this is not entirely true.
Ingredients:
Beef - 500 grams
Pickled cucumbers - 100 grams
Onions - 1 pc.
Tomato paste - 1 tablespoon
Potatoes - 500 grams
Vegetable oil - 4 tablespoons
Paprika - 1 tsp
Salt - 0.5 tsp
Garlic - 2 cloves
Water - 1 glass
Greens - 1 bunch
Course of action:
Prepare the required foods. It is not necessary to use premium meat for the basics. Since the dish has been stewed for a long time, you can use the shoulder, rump, and thigh. This meat has coarse fibers, but it will give the dish a richer flavor and aroma.
Peel the meat from films and cut into pieces.
Heat vegetable oil in a frying pan and fry the beef until golden brown on all sides. Pour some water into the meat, cover and simmer until soft. Depending on the type of meat, the braising process can take from 30 minutes to one hour.
In another pan, fry the chopped pickles, onions and garlic. Add paprika and salt to vegetables.
Pour in water with diluted tomato paste. Stir and simmer the sauce for 5 minutes. Adjust the thickness of the gravy to your liking.
Peel the potatoes and chop them into strips. You can use a relief knife or a special grater and cut it figuratively.
Put the potatoes in one layer on a baking sheet, lightly sprinkle with vegetable oil, sprinkle with spices and salt. Bake in the oven at 200 degrees until tender.
Combine the vegetable sauce with meat and potatoes, cover the pan with a lid and simmer the dish over low heat for 10 minutes.
You can mix the ingredients. I like to serve the basics in layers, with meat sauce on the bottom and baked potatoes on top. You can cook the basics with fried potatoes, but it turns out fatter.
A well-known dish of the Soviet catering is ready.
Beef azu with gravy can be served with chopped herbs.
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