Frying is one of the old meat dishes. His homeland today is not known for certain, but there is an analogue in the cuisine of various countries. In the Republic of Tatarstan, for example, such a dish as azu is similar to frying. The latter is also made from fried pieces of meat, but with the addition of several different ingredients.
Distinctive features of frying beef from azu
Initially, horse meat was used to prepare the azu, but today this dish is also prepared in Tatarstan from beef or lamb. As a rule, only residents of other states make azu from pork.
Frying differs from azu and goulash in some ingredients. To prepare the first, only meat, onions and carrots are used. In the basics, in addition to the listed ingredients, potatoes, tomatoes, hot spices and cucumbers are also added. It is the last ingredients that give the traditional Tatar dish its characteristic unique taste.
It is customary to cook azu in a cauldron - food does not burn in such a dish and it turns out to be especially tasty. As a last resort, you can use a heavy-bottomed saucepan. Frying can also be cooked in a regular frying pan.
Unlike frying, azu can also be cooked in the oven. To do this, you must first fry the meat and onions in a pan, and then put all the ingredients in layers in small pots.
How to make beef roast
Ingredients:
- 1 kg of beef;
- 1-2 heads of onions;
- 1 carrot;
- salt and black pepper to taste.
Cut the beef into small cubes and place in a frying pan with heated vegetable oil. Cook in your own juice until browning begins. Add peeled and chopped onions and carrots and season with salt and pepper to taste. Simmer until tender, adding a little boiled water if necessary.
Beef azu recipe
To prepare this hearty and delicious dish, you will need the following products:
- 1.5 kg of beef;
- 4 large potatoes;
- the head of an onion;
- 2 tomatoes;
- 1 tbsp. l. tomato paste;
- 4 pickles;
- ½ hot pepper;
- salt and black pepper to taste;
- 1 tsp. Sahara;
- 3 cloves of garlic;
- 2 tbsp. tablespoons of vegetable oil;
- 1 glass of broth or boiled water;
- Bay leaf;
- parsley or cilantro.
Use beef tenderloin to cook the meat faster. Veined meat will have to be stewed for a very long time.
Prepare all the ingredients and place them on separate plates. Peel the beef from the films and cut into small pieces of the same size. Peel and dice the potatoes and onions. Pour boiling water over the tomatoes, remove the skins and cut into cubes with pickles. Chop the peeled garlic with a knife.
Heat vegetable oil in a cauldron and fry the beef in it. Once it has lost its red color, add the onion and cook for a few more minutes. Then add pickles, tomatoes, tomato paste and a little water to the cauldron. After 20 minutes, add potatoes, garlic, hot peppers. Season with salt and pepper, add sugar and add the remaining water. Mix everything well and cook until the potatoes and meat are tender.
A few minutes before the end, put a bay leaf in the basics, which then be sure to take out and discard. Arrange the finished dish on plates and sprinkle with plenty of herbs.
