Azu is a national dish of Tatar cuisine based on stew with tomato dressing. Thanks to the variety of vegetables, the dish turns out to be very colorful and appetizing! As a rule, the basics are prepared in a cauldron. It can also be cooked in a multicooker. If you want to diversify your menu and satisfyingly feed your loved ones, azu is the best fit for such an occasion.
It is necessary
- - beef or pork - 0.5 kg;
- - potatoes - 1 kg;
- - onions - 4 pcs.;
- - medium pickled cucumbers - 2 pcs.;
- - fleshy, juicy tomatoes - 3 pcs. or tomato paste - 2 tbsp. l.;
- - garlic - 3 cloves;
- - sunflower oil;
- - ground black pepper;
- - salt;
- - greens.
Instructions
Step 1
Rinse the meat under running water and cut into rectangular pieces, about 2 by 4 cm. Peel the potatoes and onions. Cut the potatoes into large cubes. Chop the pickles into strips. Onions - cubed.
Step 2
Place the potato wedges in a separate bowl, pour cold water and set aside for now. Pour sunflower oil into a cauldron and heat it well. Toss in the pieces of meat and fry until golden brown. Add the onion to the meat and fry for about 10 minutes.
Step 3
After that, throw cucumber straws and tomato paste into the cauldron. Mix everything well and fry for a few more minutes, and then pour it into the water so that it completely covers the contents of the cauldron. After boiling, reduce the temperature to a minimum and simmer under a closed lid for about 2 hours.
Step 4
The peculiarity of the dish is that potatoes are not stewed with meat, but fried separately from it. To do this, pour sunflower oil into the pan and heat it. Drain the bowl and dry the potatoes. Put potato wedges in hot oil and fry until half cooked.
Step 5
When the time for stewing meat with vegetables comes to an end, put the fried potatoes in the cauldron. Season with salt and black pepper to taste. Simmer for about 10 more minutes until the potatoes are cooked through.
Step 6
Remove the husk from the garlic cloves and chop finely. When the basics are ready, remove the cauldron from the stove, add the chopped garlic, stir and leave the dish to brew for a while. And then put it on deep bowls and garnish with chopped herbs.
