Azu with veal is a Tatar dish. There are quite a few variations of its preparation. I bring to your attention the simplest of all recipes.
It is necessary
- - veal - 500 g;
- - onions - 1-2 pcs.;
- - pickled cucumbers - 1-2 pcs.;
- - potatoes - 6-8 pcs.;
- - garlic - 1-2 cloves;
- - tomato paste - 1-2 tablespoons;
- - bay leaf - 2 leaves;
- - salt;
- - pepper.
Instructions
Step 1
For veal, do the following: rinse thoroughly under running water, then pat dry with a paper towel. Then use a knife to cut the meat into strips. Pour vegetable oil into the cauldron. After heating it, lightly fry the chopped meat on it.
Step 2
Remove the husk from the surface of the onion and cut it into fairly thin half rings. Place them in a bowl of sautéed meat. Cook the resulting mass, stirring continuously, until the vegetable becomes transparent. As soon as this happens, add tomato paste to the cauldron along with a little water. Simmer the mixture, covered, until the veal is cooked through.
Step 3
Peel and rinse the potatoes, cut them into strips. Transfer the chopped vegetable mass to a skillet with vegetable oil and fry until the potatoes are almost ready.
Step 4
Put the fried potatoes with the veal along with the pickled cucumbers chopped into slices. Season the mixture to your liking with salt and pepper. Mix everything as it should.
Step 5
After passing the garlic through a garlic press, add together with the leaves of the lavrushka to the rest of the mass. Mix everything very thoroughly, then simmer over a fairly low heat until the dish is completely cooked. Veal azu is ready!
