Azu in Tatar is meat stewed with vegetables. By experimenting with flavors, the meat can be used in a different kind each time. Today we are preparing the basics from beef. The set of vegetables in different recipes can also differ, as well as their cutting. The highlight of the proposed option will be pickles, they will give the dish a pronounced sourness and juiciness, due to which the basics will turn out even tastier.
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Ingredients:
Beef - 350 gr.
Potatoes - 400 gr.
Carrots - 1 pc.
Onions - 1 pc.
Tomatoes - 100 gr.
Pickled cucumbers - 180 gr.
Tomato paste - 2 tablespoons
Spices (hops-suneli, ground basil, salt, red pepper) - to taste
Water - 300 ml.
Parsley for serving - 20 gr.
How to cook:
Prepare food.
Rinse the meat with water, dry it a little, cut into small pieces and put it on a hot frying pan, previously oiled. Grill over high heat until light brown, about 5 minutes.
Then pour the meat directly into the frying pan with water (about 200 ml), cover with a lid, reduce the heat to minimum. Simmer the beef for 30 minutes to soften the pieces.
In the meantime, prepare the potatoes - peel the tubers, cut them into oblong cubes, fry in an oil pan until they acquire a golden hue, be sure to salt. Set the fire to medium. Stir the potatoes occasionally. After frying, it should almost be ready.
When the liquid in which the meat was stewed has evaporated, pour in a little oil, throw in the carrots and onions. Chop the vegetables before that - grate the carrots, chop the onion with a knife. Fry the mixture for a few minutes.
Peel the tomato. The quickest way to do this is by placing the vegetable in hot water for a minute. Chop the tomato pulp at random. Grate cucumbers or cut into thin strips with a knife. Throw the prepared ingredients to the main composition, mix, fry for 2 minutes.
Add tomato paste, pour in water, mix well. Add salt.
Load the fried potatoes, stir.
Season the azu with herbs and simmer for the next 15 minutes.
After removing from the heat, let the dish steep, then arrange on plates and garnish with herbs.
Serve the basics in Tatar style with pickled cucumbers on the table.
Bon Appetit!
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