Azu is considered a national Tatar dish. This is a beef or lamb stew. The main ingredients of the dish are tomato sauce and pickles. Azu is very easy to prepare, it is hearty and has a pleasant aroma and a slightly sour taste.
It is necessary
-
- 700 g of beef;
- 4 pickled cucumbers;
- 4 tomatoes;
- 2 onion heads;
- 6 potatoes;
- 2 cloves of garlic;
- 2 tbsp. tablespoons of flour;
- greens;
- salt;
- pepper;
- vegetable oil.
Instructions
Step 1
Take the pulp of the back leg, peel it of the films. Rinse well under cold running water, pat dry with a paper towel. Cut the meat across the grain into slices 1 cm thick and 3 cm long. Preheat a skillet, pour in the vegetable oil and fry the slices. The meat should be golden brown. Fry until the meat turns gray and juices come out of it. Transfer the slices to a deep saucepan.
Step 2
Peel the onions, cut into thin half rings and fry in a pan with vegetable oil. Add flour to it and continue frying together until brown.
Step 3
Wash the tomatoes, pour boiling water over them, cool. Remove the skin from them and cut into cubes. Place the tomatoes over the fried onions.
Step 4
Divide the garlic into wedges, peel and chop finely. You can use a special tool, or grate it on a fine grater. Add chopped garlic to fried vegetables, pour in some water. Cover the skillet with a lid and simmer for 10 minutes over low heat. The tomato sauce is ready. It must have a pungent taste.
Step 5
Take pickles, dry and peel them of rough skins and seeds. If the cucumbers are small, then the seeds can not be harvested. Cut them into small cubes.
Step 6
Rinse the potatoes, peel and cut into 4 cm long cubes. Fry separately in a pan with vegetable oil.
Step 7
Take dill and parsley, sort out and rinse under cold water. Chop finely. Add prepared pickles to the meat. Add the fried potatoes, stir everything gently and continue to simmer the meat along with the vegetables.
Step 8
Pour the tomato sauce over everything. Season with salt and pepper to taste. Continue simmering the basics over low heat with the lid closed. Make sure that the water does not boil away, add it if necessary. 5 minutes before the end of stewing, add chopped herbs to the dish. Serve hot on a platter.
