Azu in Tatar

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Ingredients for Tatar-style cooking

Beef 2 kg
Potato 1.5 kg
Onions (medium size) 4 pieces
Pickled (can barrel) cucumbers 4 pieces
Garlic 1 large head
Carrot 1 piece
Tomatoes 2 pieces
Vegetable oil 100 grams
Butter 50 grams
Table salt to your liking
Ground black pepper to your liking
Spices to your liking

Main Ingredients: Beef, Potato
Serving 6 servings
World cuisineTatar cuisine

Inventory:

Cutting Board, Sharp Knife, Cauldron, Cooker, Serving Dishes

Cooking in Tatar:

Step 1: Pretreatment of vegetable ingredients.

So, for starters, rinse well under cold running water with meat and all vegetables. Peel the potatoes, remove all dark spots on it and the wormholes, if any. Then cut into medium cubes. Peel onions, rinse under cold water and cut into cubes. Peel the garlic, rinse and cut into thin slices. Cut the cucumbers into cubes, and if they have a thick skin, then it is best to cut it. Peel the carrots, rinse and cut into small cubes. Spread all chopped vegetables for different capacities, since we will use them at various stages of cooking.

Step 2: Prepare and fry the meat.

Rinse a piece of meat well under running water, then dry with a kitchen paper towel. Cut off all excess film and excess fat. Then cut it into small rectangles. Their length should be about 5-7 cm, and a thickness of 1-2 cm. Now put a cauldron on maximum fire, warm it well and fill the bottom of the cauldron with vegetable oil. So that the oil thickness is with about a finger. When the cauldron with oil is well warmed up, pour the chopped meat into it, and immediately start mixing with a wooden spatula so that the meat does not stick to the bottom of the cauldron. Fry the meat until it becomes slightly golden in color and gives juice.

Step 3: Add other ingredients to the cauldron.

After that, add chopped cucumbers to the cauldron, mix everything well. Reduce the heat below average and add a slice of butter. Stew for about 20 minutes, then put onions and carrots in a cauldron, mix well again. Put out more about 20 minutes stir occasionally so that nothing burns. At this time, rinse the tomatoes well and cut them into medium slices. Then add them to the cauldron, mix again with the remaining ingredients and simmer another 15 minutes. After that, add chopped potatoes to the cauldron, then garlic. Salt and pepper to your liking. Add spices.

Step 4: Serve the basics in Tatar.

Stew the basil until the potatoes are ready. If the meat does not release a lot of juice, then you can periodically add a little boiled clean water to the dish so as not to burn. When the basics are ready, cover the cauldron with a lid and let it brew, about 20 minutes. Then carefully lay out on serving plates and serve still hot to the table. Good appetite!

Recipe Tips:

- - In Tatarstan, for the preparation of real asu, they use horse meat, or lamb. If you wish, you can also try to cook the basics with this type of meat.

- - Cucumbers pickled in vinegar cannot be used in this recipe, they can significantly spoil the final taste of the dish.

- - If you didn’t have a suitable cauldron, you can use a pot with a thick bottom.