Real azu is usually prepared from horse meat, but nowadays it has long been prepared from beef, pork or lamb. Moreover, a properly prepared azu is delicious with any meat. And it is not necessary to be a true connoisseur of Tatar cuisine in order to perfectly cook it yourself. An indispensable component of this dish is young and fresh meat, stewed tomatoes, pickled cucumbers and potatoes. This traditional Tatar dish will appeal to absolutely everyone and everyone.
It is necessary
-
- beef-2 kg;
- potatoes-1, 5 kg;
- onion-4 pcs;
- pickled cucumbers (not pickled in vinegar) -4 pcs;
- carrots-1 pc;
- tomatoes-2 pcs;
- garlic-1 head;
- vegetable oil-100-150 gr;
- butter-50 gr;
- salt;
- pepper;
- spice;
- cauldron or thick saucepan;
- knife;
- cutting board;
- bowls;
- gas stove.
Instructions
Step 1
Prepare the required number of bowls for all the ingredients, which should be kept separately during their preparation, since they will be poured into the cauldron for extinguishing the basics at different times.
Step 2
Peel and dice potatoes on a cutting board. Then free the onions from the husks and also cut into cubes. Slice off the peeled head of garlic with thin plastics. Cut the cucumbers into cubes, after removing the peel from them. We also cut the peeled carrots into cubes. Place everything in different bowls.
Step 3
Rinse and peel the beef meat. On a cutting board, cut the meat into plastics 2 cm thick and 5-7 cm long. Pour 100 gr into the cauldron. vegetable oil and put the sliced beef in it. Preheat the gas burner to the maximum temperature and place the cauldron with meat and butter on it. Fry the meat until it gives juice and loses its red color, then put pickles and a piece of butter in a cauldron. Simmer for 15-20 minutes. over low heat.
Step 4
Place diced carrots and onions in a cauldron, then mix thoroughly and continue simmering again for the same amount of time.
Step 5
Cut the tomatoes into thin plastics and put them in the cauldron too. Simmer for another 15 minutes. time.
Step 6
Place the chopped potatoes, garlic, spices and peppers last. Salt to taste. If necessary, add boiled water from the kettle to the cauldron. Cook the dish until the potatoes are ready.
